Pan Sautéed Chicken with Vegetables & Herbs
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| 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.
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