Swanson Pan Sautéed Chicken with Vegetables

By gilligan1963

Ingredients

• 4 bone-in chicken breast halves
• 2 Tbsp all purpose flour
• 2 Tbsp olive oil
• 2 small red onions, cut into quarters
• 8 oz. fresh whole baby carrots
• 1 pound new potatoes, cut into quarters
• 1 1/2 cups Swanson chicken stock
• 3 Tbsp lemon juice
• 1 Tbsp chopped fresh oregano leaves
• 1 Tbsp chopped fresh thyme leaves

Details

Servings 4

Preparation

Step 1

Heat oven to 350 degrees. Season the chicken with salt and pepper. Coat with the flour.

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

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 chcken to the skillet. Cover the skillet.

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.