Summer Edition: Cider Vinegar Chicken with Smashed Potatoes

One word: yummy :) This recipe comes from one of Rachel Ray's Cookbooks--namely: 365: No Repeats. The only thing in this recipe I did not make was the Watercress and Cucumber Salad. The boys and I loved this. It will be a definite repeat in our house!

2 lbs. small red-skinned potatoes
6 T. Extra-virgin olive oil
4 6-oz. boneless, skinless chicken breast halves
2 medium yellow onions, thinly sliced
2 T. thyme
3 T. Honey
3 large garlic cloves, chopped
1/2 C. apple cider vinegar
1 can chicken broth
1/2 C. half-and-half
3 T. unsalted butter, cut into pieces

1. Cut the potatoes in half an dplace in a pot. Cover the potatoes with water. Place lid on the pot and bring water to a boil.

2. Salt the water and potatoes. Leave the lid off the pot and cook at a rolling boil until tender, about 10-12 minutes.

3. Heat large skillet over medium-high heat. Add 2 T. olive oil. Season chicken with salt and pepper and add to the skillet. Brown the chicken on both sides. Remove the chicken. Place on a plate and cover with foil to keep warm.

4. Add more olive oil (about 1 T.), the onions, thyme, honey, and garlic. Season onions with salt and pepper. Cook, stirring frequently for 8 minutes. They should be brown and caramelized by the end.

5. Add the cider vinegar and chicken broth. Turn up the heat to high and bring to a simmer. Return chicken to skillet and cook in the sauce for 10 minutes, flipping the chicken halfway through.

6. Drain the potatoes and return to the hot pot. Add the half-and-half and butter to the potatoes and smash with a fork or potato masher. Season with salt and pepper.

Husband's Grade: A+
PointsPlus: 20 (for 1 chicken breast half, some onions/sauce, and 1/4 of the potatoes)

Giving Credit Where Credit is Due: Rachel Ray 365: No Repeats--A Year of Deliciously Different Dinners