Pan sautéed chicken with vegetables and herbs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/8 teaspoon ground black pepper
1/8 teaspoon paprika
2 tablespoons all purpose flour
4 bone in chicken breast halves
2 tablespoons olive oil
2 small red onions, cut into quarters
1 pound new potatoes, cut into quarters
8 ounce baby carrots ( about 16 )
1 1/2 cups chicken stock
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano leaves or 1/2 tablespoon dried
1 tablespoon chopped fresh thyme leaves or 1/2 tablespoon dried
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Directions: |
Directions: Heat the oven to 350°F. Combine black pepper, paprika and flour. 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 its well browned on all sides. Remove the chicken from the skillet. Add onions and potatoes to the skillet and cook for five minutes. Add the carrots, stock, lemon juice, thyme 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. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time: 20 minutes, 1 hour 20 minutes total |
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