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Pan-Sautéed Chicken with Vegetables & Herbs

Prep Time: 20 minutes

Cook Time: 1 hour

Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.

Ingredients

  1/8 tsp black pepper

  1/8 tsp paprika

  2 Tbs flour

  4 chicken breast halves

  2 Tbs olive oil

  2 small red onions

  1 lb potato

  8 oz baby carrots

  1 1/2 cups Chicken Stock

  3 Tbs lemon juice

  1 Tbs oregano leaves

  thyme leaves

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Directions

Heat the oven to 350°F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.

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 oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.

Bake at 350°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, if desired.

Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.

Tip: To use 4 skinless boneless chicken breast halves instead of the bone-in chicken:

Heat the oven to 350°F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.

Heat 1 tablespoon oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.

Add the remaining oil, 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 chicken to the skillet.

Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.