Cider Vinegar Chicken with Smashed Potatoes & Watercress and Cucumber Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 to 2 1/4 pounds small red-skinned potatoes Coarse salt3 Tbsp extra-virgin olive oil4 4-oz boneless, skinless chicken breast halves Coarse black pepper1 medium yellow onion, thinly sliced2 tsp dried thyme leaves2 Tbsp honey3 large garlic cloves, chopped1/2 cup plus 2 tablespoons apple cider vinegar2 cups low sodium chicken broth1/4 cup fat free half-and-half 3 Tbsp I can't believe it's not butter light1 Tbsp Dijon mustard2 bunches of watercress, cleaned and trimmed1/2 seedless cucumber, cut in half lengthwise then sliced into half-moons
1. Cut the potatoes in half and place in a pot of warm water; Cover and bring the water to a rolling boil. Salt the water and potatoes. Remove the lid and continue boiling until tender, 10 to 12 minutes.
2. Preheat a large skillet over medium-high heat. Add 2 tsp of olive oil. Season the chicken w salt & pepper and add to the skillet. Brown chicken on both sides, about 3 minutes per side.
3. Remove the chicken and set aside, covered with foil. Add 2 tsp oil, onions, thyme, honey and garlic. Season the onions with salt & pepper and cook, stirring frequently for 7 to 8 minutes or until caramelized.
4. Add 1/2 cup cider vinegar and the chicken broth.
5. Turn heat to high and bring the liquids to a simmer. Return chicken to the skillet. Cook the chicken in the sauce for about 10 minutes, flipping chicken over halfway through the cooking time.
6. Drain potatoes and return to the pot. Add half-and-half and butter to the potatoes and smash with a fork or potato masher to the desired consistency. Season potatoes with salt & pepper. Cover and set aside to maintain temperature.
7. For the watercress salad: In a bowl combine the Dijon mustard, the remaining 2 Tbsp cider vinegar, and salt & pepper. In a slow, steady stream, whisk in the remaining 2 Tbsp olive oil.
8. Toss the watercress and sliced cucumbers with the dressing.
9. Arrange the chicken breasts on dinner or serving plates. Pour a generous amount of sauce with the onions over the chicken breasts. Serve the watercress and cucumber salad on the side.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSKASICK.
2. Preheat a large skillet over medium-high heat. Add 2 tsp of olive oil. Season the chicken w salt & pepper and add to the skillet. Brown chicken on both sides, about 3 minutes per side.
3. Remove the chicken and set aside, covered with foil. Add 2 tsp oil, onions, thyme, honey and garlic. Season the onions with salt & pepper and cook, stirring frequently for 7 to 8 minutes or until caramelized.
4. Add 1/2 cup cider vinegar and the chicken broth.
5. Turn heat to high and bring the liquids to a simmer. Return chicken to the skillet. Cook the chicken in the sauce for about 10 minutes, flipping chicken over halfway through the cooking time.
6. Drain potatoes and return to the pot. Add half-and-half and butter to the potatoes and smash with a fork or potato masher to the desired consistency. Season potatoes with salt & pepper. Cover and set aside to maintain temperature.
7. For the watercress salad: In a bowl combine the Dijon mustard, the remaining 2 Tbsp cider vinegar, and salt & pepper. In a slow, steady stream, whisk in the remaining 2 Tbsp olive oil.
8. Toss the watercress and sliced cucumbers with the dressing.
9. Arrange the chicken breasts on dinner or serving plates. Pour a generous amount of sauce with the onions over the chicken breasts. Serve the watercress and cucumber salad on the side.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 451.8
- Total Fat: 18.3 g
- Cholesterol: 65.8 mg
- Sodium: 466.5 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 3.2 g
- Protein: 30.8 g