Swanson Pan Sauteed Chicken with vegetables & Herbs

By Venzie

Ingredients

• 4 bone-in chicken breast halves
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 small red onions, cut into quarters
• 8 ounces fresh while baby carrots (about 16), green tops trimed to 1-inch
• 1 pound new potatoes, cut in quarters
• 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

Prep: 20 min. ~ Cook: 1 hour

Heat the oven to 350 degrees F.
Season the chicken as desired.
Coat with the flour.
Heat the oil in a 12-inch oven-safe skillet over medium-high heat.
Add the chicken and cook until it's 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 orango and heat to boil.
Return the chicken to the skillet.
Cover the skillet.
Bake at 350 degrees F. 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.