Tuscan Chicken and Potato Skillet

Makes 4 servings.

2 tablespoons oil
2 large boneless skinless chicken breasts, halved (or 4 small)
Salt and pepper
1 lb Red Dog German butterball potatoes, chopped
1 cup Red Dog sungold tomatoes, halved
1 teaspoon garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 cup Red Dog spinach, roughly chopped
1/2 cup low sodium chicken broth
1 tablespoon corn starch
1/2 cup heavy cream
1/2 cup shredded Parmesan cheese

In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper and brown chicken for 3-5 minutes on each side. Set aside on a plate.

To the pan, add the potatoes, tomatoes, garlic, salt, pepper, oregano, and basil and cook for 1-2 minutes. Stir in the spinach.

Combine the broth and the corn starch with a whisk and add to the pan, along with the cream.

Return chicken to the pan and bring to a simmer over medium heat. Cover, reduce heat to medium-low and simmer for 15-20 minutes, until potatoes are tender and chicken reaches 165 degrees F.

Sprinkle with Parmesan and garnish with fresh herbs if desired before serving.