Chicken and Potatoes with Garlic Parmesan Cream Sauce for Idaho® Potatoes | Idaho Potato Commission

Ingredients

• 4 tablespoons olive oil, divided
• 1 pound Idaho russet potatoes, peeled and cut into 1-inch cubes
• Kosher salt and freshly ground pepper to taste
• 1/2 cup all-purpose flour
• 1 ½ pounds boneless skinless chicken breasts.
• 1 onion, chopped
• 1 tablespoon finely minced garlic
• 2 cups less-sodium chicken broth
• 5 ounces (1 clamshell) baby spinach, roughly chopped
• ½ cup heavy cream
• ½ cup grated Parmesan cheese, plus more to serve
• ¼ cup chopped fresh parsley