Chicken in Spicy and Sweet Onion Sauce with Goat Cheese Smashed Potatoes and a Watercress and Cucumber Salad

2 to 2 1/4 lbs small red-skinned potatoes
Coarse salt
3 Tbsp olive oil
4 4-oz boneless, skinless chicken breast halves
Coarse black pepper
1 medium yellow onions, thinly sliced
1 Tbsp crushed red pepper flakes
2 Tbsp dried thyme leaves
3 Tbsp honey
3 large garlic cloves, chopped
1/2 cup white wine
2 cups low sodium chicken broth
1/2 cup fat free half-and-half
3 Tbsp I can't believe it's not butter light
1/2 cup crumbled reduced fat goat cheese
1 Tbsp Dijon mustard
2 Tbsp apple cider vinegar
2 bunches of watercress, cleaned and trimmed
1/2 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.