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Pan sauteed chicken with vegetables a herbs Recipe

   
 

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     Pan sauteed chicken with vegetables a herbs

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1/8 tsp ground black pepper
1/8 tsp paprika
2 tbsp flour
4 bone-in chicken breast halves
2 tbsp olive oil
2 small red onions cut into quarters
1 lb medium potatoes, cut into quarters
8 ounces fresh whole baby carrots
1 1/2 cups chicken broth
 
3 tbsp lemon juice
1 tbsp chopped fresh oregano leaves
1 tbsp chopped fresh thyme leaves

Instructions
Heat oven to 350F. Combine black pepper, paprika, and flour. Coat the chicken with flour mixture.
Heat the oil in a 12-in. 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 350F for 20 min. Uncover the skillet and bake for 15 min or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.


Originally Submitted
1/28/2009





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