Pan-Sauteed Chicken With Vegetables

Submitted by coffee31807

"A full-bodied with a rich and savory roasted chicken flavor. From Swanson Chicken Stock."

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Serves: 4

ingredients

• 2 tablespoons all-purpose flour
• 1⁄8 teaspoon paprika
• 4 chicken breast halves
• 2 small red onions, cut into quarters
• 1 lb new potato, cut into quarters
• 8 ounces whole baby carrots
• 1 1⁄2 cups chicken stock
• 3 tablespoons lemon juice
• 1 tablespoon chopped fresh oregano

directions

1. Heat oven to 350 degrees F. Stir flour, 1/8 tsp black pepper and paprika on place. Coast chicken with flour mixture.
2. Heat 2 tablespoons olive oil in 12" oven-safe skillet over medium-high heat. Add chicken and cook 10 minutes or until well browned. Remove chicken from skillet. Pour off fat.
3. Add onions and potatoes to skillet and cook for 5 minutes. Add carrots, stock, lemon juice and oregano and heat to a boil. Return chicken to skillet.
4. Bake, covered, for 20 minutes. uncover. Bake, uncovered, for 15 minutes or until chicken is cooked through. Sprinkle with thyme, if desired.