Pan Sauteed Chicken W/Vegetables & Herbs

By loriarnold

Ingredients

• 1/8 tsp ground black pepper
• 1/8 tsp paprika
• 2 Tablespoons all purpose flour
• 4 bone in chicken breast halves
• 2 Tablespoons olive oil
• 2 small red onions, cut into quarters
• 1 lb new potatoes, cut into quarters
• 8 oz fresh whole baby carrots
• 1 1/2 cups swanson chicken stock
• 3 Tablespoon lemon juice
• 1 Tablespoon chopped fresh oregano leaves
• 1 Tablespoon chopped fresh thyme leaves

Preparation

Step 1

1. Heat the oven to 350. Combine black pepper, paprika and flour. Coat the chicken with flour mixture.

2. Heat the oil in a 12 inch oven safe skillet over medium high heat. Add the chicken and cook until its well browned on all sides. Remove the chicken from the skillet.

3. Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet

4. Bake at 350 for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.