Pan Sauteed Chicken with Vegetables & Herbs

After very little prep work, this fabulous and flavorful dish
practically cooks itself, leaving you free to do other things!

Pan Sauteed Chicken with Vegetables & Herbs
from Campbell's Kitchen

Prep Time: 20 min. Cook Time: 1 hr.

1/8 tsp. ground black pepper
1/8 tsp. paprika
2 tbsp. all-purpose flour
4 bone-in chicken breast halves
2 tbsp. olive oil
2 small red onions, cut into quarters
1 lb. new potato, cut into quarters
8 oz. fresh whole baby carrots (about 16), green tops trimmed to 1-inch
1 1/2 cups Swanson(R) Chicken Stock
3 tbsp. lemon juice
1 tbsp. chopped fresh oregano leaves
1 tbsp. chopped fresh thyme leaves

Directions:
Heat the oven to 350°F. Combine the black pepper, paprika and flour
in a small bowl. 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.

Kitchen Clip:
If you don't have fresh oregano and thyme on hand, substitute one
teaspoon each of dried oregano and thyme.
Received on Mon Sep 29 12:38:41 2008