| This recipe is liked by 1 person(s). |
Pan Sautéed Chicken with Vegetables & Herbs
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Prep Time: 20 min Cook Time: 60 min Ingredients | |
| 1/8 tsp (0.5 mL) | ground black pepper |
| 1/8 tsp (0.5 mL) | paprika |
| 2 tbsp (30 mL) | all-purpose flour |
| 4 (about 1½ lb/750 g) | bone-in skinless chicken breast halves |
| 1 tbsp (15 mL) | canola oil |
| 2 small | red onions, cut into quarters |
| 1 lb (500 g) | new potatoes, cut into quarters |
| 16 | fresh whole baby carrots, (about 250 mL), green tops trimmed to 1" (2.5 cm) |
| 1½ cups (375 mL) CAMPBELL'S® Ready to Use 25% Less Salt Chicken Broth | |
| 3 tbsp (45 mL) | lemon juice |
| 1 tbsp (15 mL) | chopped, fresh oregano leaves |
| 1 tbsp (15 mL) | chopped, fresh thyme leaves |
Directions
1. Combine black pepper, paprika and flour on a plate. Coat chicken with flour mixture.
2. Heat oil in a 12" (30 cm) oven-safe skillet at medium-high heat. Add chicken and cook until well browned – about 5 minutes per side. Reduce heat to medium. Remove chicken from skillet.
3. Add onions and potatoes to skillet and cook for 5 minutes. Add carrots, broth, lemon juice and oregano. Heat to a boil. Return chicken to skillet. Cover skillet.
4. Bake at 350°F (180°C) for 20 minutes. Uncover skillet and bake until chicken is cooked through and vegetables are tender – about 15 minutes. Sprinkle with thyme.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe