It had been a while since I had the Pan Sauteed Chicken and as usual it's just as good as it ever was. It's a complete meal all in one pan. Chicken, Carrots, and Potatoes plus a lot of good Herbs and Seasoning! The recipe and directions are at the end of the post. i also warmed up the Bisquick Cheese - Garlic Biscuits from last nights dinner. For dessert I had something new, which I'll review tomorrow, Yoplait Delights Parfait Chocolate Eclair.
Pan Sauteed Chicken With Vegetables And Herbs
Ingredients
4 Bone-In Chicken Breast halves (I used boneless Chicken Breasts)
2 Tablespoons All-Purpose Flour
2 Tablespoons Olive Oil
8 Ounces fresh Baby Carrots (about 16)
1 Pound New Potatoes, cut in quarters
1 Tablespoon Cumin
1/2 Tablespoon Onion Powder
1 Tablespon Chopped Chives
1 1/2 Cups Swanson Chicken Stock
3 Tablespoon Lemon Juice
1 Tablespoon Chopped fresh Oregano Leaves
1 Tablespoon Chopped fresh Thyme Leaves
* Heat the oven to 350 degrees F.
* Season the chicken as desired.
* Coat with the flour.
* 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 to the skillet and cook for 5 minutes.
* Add the carrots, stock lemon juice, spices/herbs (Except Thyme), and oregano and heat to boil.
* Return the chicken to the skillet.
* Cover the skillet.
* Bake at 350 degrees F. 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.
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