Wash hands with soap and water. Bring a large pot of salted water to a boil on high heat. Wash and dry the produce.

Cut the potatoes into large chunks and add to the boiling water. When potatoes are tender, drain and mash with salt and pepper to taste, and ½ of the cream. Keep warm.

Heat 2 tbs butter over medium-high heat in a large skillet. Pour the flour into a shallow bowl and stir in the everyday spice blend. Coat each piece of chicken in the flour mixture (always wash hands before and after handling raw meat). Brown the chicken on both sides in the pan, then remove to a plate (chicken will not be cooked through yet).

Add 2 tbs butter and the mushrooms to the pan and cook until browned. Season with salt and pepper. Add the garlic and the red wine vinegar to the skillet with the mushrooms. Cook until most of the liquid is gone, then add the broth, stirring up the browned bits from the bottom of the pan. Add the chicken and accumulated juices from the plate back to the skillet.

Simmer until sauce is slightly thickened and chicken is cooked through. Stir in the cream and remove from the heat. Serve mashed potatoes topped with chicken, mushrooms and sauce. This recipe makes 6 servings. Refrigerate leftovers within 2 hours.