Pan-Sautéed Chicken with Vegetables & Herbs

By sandiB2010

Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.

Ingredients

• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 4 bone-in chicken breast halves
• 2 tablespoons olive oil
• 2 small red onions
• 1 pound new potatoes
• 8 ounces fresh whole baby carrots
• 1 1/2 cups Swanson® Chicken Broth
• Swanson® Chicken Stock
• 3 tablespoons lemon juice
• 1 tablespoon chopped fresh oregano leaves
• Chopped fresh thyme leaves

Details

Servings 4
Preparation time 20mins
Cooking time 75mins
Adapted from campbellskitchen.com

Preparation

Step 1

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Heat the oven to 350°F.  Stir the flour, black pepper and paprika on a plate.  Coat the chicken with the flour mixture.

Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet.  Pour off any fat.

Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally.  Add the carrots, broth, lemon juice and oregano and heat to a boil.  Return the chicken to the skillet. Cover the skillet.

I made this recipe last night for me and my three kids. We loved it. The kids cleaned their plates and then my sister came over and she also loved it. IT'S A VERY AWESOME RECIPE, FANTASTIC!!! AND VERY EASY TO MAKE.

Makes:

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