Pan Sauteed Chicken with Vegetables and Herbs

I haven't made this in a while but will be making it for Friday's dinner. Another classic comfort dish easy to make and fantastic leftovers.

Ingredients:

1/8 Teaspoon Ground Black Pepper
1/8 Teaspoon Paprika
1/8 Teaspoon Onion Powder
2 Tablespoon Whole Wheat Flour
4 Boneless Chicken Breast halves 
2 Tablespoon Extra Virgin Olive Oil
1 Package of  Port a bella Mushrooms, slice in half  
1 Pound New Potatoes, cut into quarters
8 Ounce fresh whole Baby Carrots  (about 16), green tops trimmed to 1-inch-long
1 1/2 Cup Swanson® Chicken Stock
3 Tablespoon Lemon Juice
1Ttablespoon 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 potatoes and Mushrooms 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 for 20 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.

Nutrition Information

Nutritional Values per Serving using bone-in chicken: Calories 406, Total Fat 15g, Saturated Fat 3g, Cholesterol 82mg, Sodium 311mg, Total Carbohydrate 34g,

**From Swanson Broth and Campbell's Kitchens**