Pan-Sauteed Chicken with Vegetables & Herbs Recipe

Pan-Sauteed Chicken with Vegetables & Herbs Recipe

Chicken breasts, sauteed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs. There are various versions of this recipe all are basically the same and can be found on many cooking web sites. When I made this earlier for dinner I used boneless chicken breasts. Great tasting and very filling.
  
 * 4 Servings
Ingredients

    * 1/8 teaspoon Ground Black Pepper
    * 1/8 teaspoon Paprika
    * 2 tablespoons all-purpose flour
    * 4 bone-in Chicken Breast halves (about 2 pounds)
    * 2 tablespoons Extra Virgin Olive Oil
    * 1 pound New Potatoes, cut into quarters
    * 1 small package Portabella Mushrooms cut in half
    * 8 ounces fresh whole Baby Carrots (about 16), green tops trimmed to 1-inch-long
    * 1 1/2 cup Swanson® Chicken Broth or Stock
    * 3 tablespoons Lemon Juice
    * 1 tablespoon chopped fresh Oregano Leaves
    * Chopped fresh Thyme Leaves (optional)

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 carrots and potatoes to the skillet and cook for 5 minutes. Add the mushrooms, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
    * Bake at 350°F. for 30 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. Yield: 4 servings.

            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, mushrooms,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 30 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.

Nutrition Information
Using bone-in chicken: Calories 406, Total Fat 15g, Saturated Fat 3g, Cholesterol 82mg, Sodium 311mg, Total Carbohydrate 34g, Dietary Fiber 5g, Protein 35g, Vitamin A 192%DV, Vitamin C 27%DV, Calcium 7%DV, Iron 16%DV