A New recipe for a New Year!

Pan Sauteed Chicken with Vegetables and Herbs

1/8 teaspoon ground black pepper

1/8 teaspoon paprika

2 Tablespoons all -purpose flour

4 bone-in chicken breast halves

2 tablespoons olive oil

2 small red onions, cut into quarters

5 or 6 new red potatoes, cut into quarters

1 bunch of  fresh whole baby carrots, cut into 1 inch size

1 1/2 cup Swanson Chicken stock

3 tablespoons lemon juice

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh Thyme leaves

Heat the oven to 350.  Combine black pepper, paprika, and flour.  Coat the chicken with flour mixture.  

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

 Add the onion 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 chicken to the skillet.  Cover the skillet.

 

Bake covered at 350 for 20 minutes.  Uncover the skillet and bake or 15 minutes or until the chicken is cooked through and the vegetables are tender.  Sprinkle with the thyme. 

Enjoy, I made this for dinner last night. It was a huge hit with my family.  I also doubled the ingredients and used 4 boneless chicken breast.