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    You are in: Home / Recipes / Pan Roasted Chicken With Vegetables Recipe
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    Pan Roasted Chicken With Vegetables

    Pan Roasted Chicken With Vegetables. Photo by Annacia

    1/1 Photo of Pan Roasted Chicken With Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    ellie_'s Note:

    Recipe source: Sunset (February 2008)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350- degrees F.
    2. 2
      Heat oil in large ovenproof frying pan over high heat until oil is hot but not smoking.
    3. 3
      Add chicken breasts, top side down and cook until golden brown (2-5 minutes); turn chicken.
    4. 4
      Add shallots and garlic to pan, stirring occasionally until shallots are soft (3-5 minutes).
    5. 5
      Add chicken broth, thyme, mushrooms, salt and peper and cook until mixture boils (1 minute).
    6. 6
      Lay asparagus over chicken; cover pan and put in oven. Bake for 15 minutes or until chicken is cooked through and asparagus is tender. Transfer chicken to a plate.
    7. 7
      Season vegetable mixture with salt and pepper.
    8. 8
      Divide vegetables among 4 plates and top with a piece of chicken. Spoon sauce over all.
    9. 9
      Garnish with chopped thyme and Parmesan.

    Ratings & Reviews:

    • on June 29, 2008

      45

      This is a terrific recipe. I used one big chicken breast and it made dinner for us both. It tastes lovely and is easy to make. The one thing that I didn't care for is that the mushrooms (I used sliced buttons because I had them) make a LOT of liquid and even after an extra 8 mins in the oven was still a lot. I added some dried thyme to the pan before putting it in the oven and skipped the parm because DH doesn't care much for it. It was great to just take the pan out to the deck and we served ourselves from it (dinner didn't get cold while I took pix!). Thanks ellie :D.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pan Roasted Chicken With Vegetables

    Serving Size: 1 (375 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 293.6
     
    Calories from Fat 96
    32%
    Total Fat 10.7 g
    16%
    Saturated Fat 2.6 g
    13%
    Cholesterol 73.9 mg
    24%
    Sodium 673.6 mg
    28%
    Total Carbohydrate 15.8 g
    5%
    Dietary Fiber 3.5 g
    14%
    Sugars 4.0 g
    16%
    Protein 34.8 g
    69%

    The following items or measurements are not included:

    thyme

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