Creamed spinach maybe a steak house special but we think it pairs just as well with Montreal spiced chicken! Roasted sweet potato brings the texture to this dreamy dish! No white linen table cloths need for tonight dine-in special!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Montreal Spice Blend
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/4-inch rounds. Toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of oven, flipping halfway through cooking, until golden-brown, 22-24 min.
While the sweet potatoes roast, halve, peel, then thinly slice the onion. Peel, then mince the garlic. Pat the chicken dry with paper towels. Season chicken all over with the Montreal Steak Spice.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the chicken. Sear, until chicken is golden-brown, 2-3 min per side. Transfer to a baking sheet. Roast in the middle of the oven, until chicken is cooked through, 10-12 min.** Carefully wipe the pan clean.
Re-heat the large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally until slightly softened, 5-6 min. Add spinach and garlic, then season with salt. Cook, stirring occasionally, until spinach has wilted, 2-3 min.
Remove the pan from the heat, and stir in sour cream, 1/4 cup milk and 2 tbsp butter (dbl both for 4 ppl). Return the pan to the heat over medium. Cook, stirring often, until the creamed spinach thickens slightly 2-3 min. Season with salt and pepper.
Divide the chicken, creamed spinach and roasted sweet potatoes between plates.