Monday, October 19, 2009

Cider Vinegar Chicken Over Smashed Red Potatoes

I got this recipe off of Cooking During Stolen Moment's Blog. Click HERE to go to her website and view more of her yummy recipes. Her original recipe called for 3TB of oil, but I cut it back to 1 TB and I thought it was just fine and it saved a few calories. I also just made regular mashed potatoes and served the chicken and sauce right over the mashed potatoes. JP and I really loved this recipe. It tasted like fall and the caramelized onions were wonderful. This was two thumbs up for us. Go ahead, give it a try!

For the chicken:

1 T. Extra virgin olive oil
4 Chicken Breasts, pounded thin
1 large onion, sliced
2 T. honey
salt & pepper to taste
1/4 c. apple cider vinegar
1/2 c. apple cider or juice
1/2 c. chicken stock
1 1/2 t. rosemary

1. Heat olive oil in a large skillet. Season the cut chicken breasts with a little salt and pepper. Place in skillet and cook for 5 minutes. Flip and cook for another 5 minutes. Remove chicken to a plate and set aside.
2. Add onions, honey and more salt and pepper to the skillet. Cook over medium-low heat for about 10 minutes, until the onions are nicely caramelized. Add the chicken back to the skillet.
3. Add cider vinegar, cider or juice, stock and rosemary to the pan. Increase heat and bring to a slow boil. Let simmer until sauce is reduced by half, about 10 minutes.
For Smashed Red Potatoes
2 1/2 lbs. baby red potatoes
1/3 c. butter
1 c. milk (plus more if needed for desired consistency)
4 T. cream cheese
1 T. garlic salt
2 t. pepper

1. Boil potatoes for 15 – 20 minutes, until tender. Drain and return to pot. Add butter to the potatoes and mash slightly.2. Stir in milk, cream cheese, garlic salt and pepper.

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