Chicken in Spicy and Sweet Onion Sauce with Goat Cheese Smashed Potatoes and a Watercress and Cucumber Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 to 2 1/4 lbs small red-skinned potatoes Coarse salt3 Tbsp olive oil4 4-oz boneless, skinless chicken breast halves Coarse black pepper1 medium yellow onions, thinly sliced1 Tbsp crushed red pepper flakes2 Tbsp dried thyme leaves3 Tbsp honey3 large garlic cloves, chopped1/2 cup white wine2 cups low sodium chicken broth1/2 cup fat free half-and-half3 Tbsp I can't believe it's not butter light1/2 cup crumbled reduced fat goat cheese1 Tbsp Dijon mustard2 Tbsp apple cider vinegar2 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; cover with water. Cover and bring the water to a boil. Salt the water and potatoes. Cook uncovered until tender, 10 to 12 minutes.
2. Preheat a large skillet over medium-high heat. Add 2 tsp of the olive oil. Season the chicken with salt and pepper and add to the skillet. Brown the chicken on both sides, 3 minutes per side. Remove the chicken; cover with foil and set aside.
3. Add 2 tsp olive oil, onions, thyme, honey, garlic, and red pepper flakes.
4. Season the onions with salt and pepper and cook, stirring frequently for 7 to 8 minutes or until the onion has caramelized. Add the white wine and the broth. Turn up the heat to high and bring the liquids to a simmer. Once at a simmer, return the chicken to the skillet. Cook the chicken in the sauce about 10 minutes, flipping the chicken over halfway through the cooking time.
5. Drain the potatoes and return to the hot pot. Add the half-and-half, butter and the goat cheese to the potatoes and smash with a fork or potato masher to the desired consistency. Season the potatoes with salt and pepper. Reserve the potatoes on the cook top, covered to keep warm.
7. For the watercress salad, in a bowl combine the Dijon mustard, the remaining 2 Tbsp cider vinegar, the remaining Tbsp honey and salt and pepper.
8. In a slow, steady stream, whisk in the remaining 2 Tbsp olive oil.
9. Toss the watercress and sliced cucumbers with the dressing.
10. 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: 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 the olive oil. Season the chicken with salt and pepper and add to the skillet. Brown the chicken on both sides, 3 minutes per side. Remove the chicken; cover with foil and set aside.
3. Add 2 tsp olive oil, onions, thyme, honey, garlic, and red pepper flakes.
4. Season the onions with salt and pepper and cook, stirring frequently for 7 to 8 minutes or until the onion has caramelized. Add the white wine and the broth. Turn up the heat to high and bring the liquids to a simmer. Once at a simmer, return the chicken to the skillet. Cook the chicken in the sauce about 10 minutes, flipping the chicken over halfway through the cooking time.
5. Drain the potatoes and return to the hot pot. Add the half-and-half, butter and the goat cheese to the potatoes and smash with a fork or potato masher to the desired consistency. Season the potatoes with salt and pepper. Reserve the potatoes on the cook top, covered to keep warm.
7. For the watercress salad, in a bowl combine the Dijon mustard, the remaining 2 Tbsp cider vinegar, the remaining Tbsp honey and salt and pepper.
8. In a slow, steady stream, whisk in the remaining 2 Tbsp olive oil.
9. Toss the watercress and sliced cucumbers with the dressing.
10. 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: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 484.5
- Total Fat: 16.0 g
- Cholesterol: 70.0 mg
- Sodium: 510.0 mg
- Total Carbs: 48.4 g
- Dietary Fiber: 4.1 g
- Protein: 33.2 g
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