Pan Sauteed Chicken With Vegetables and Herbs w/ Cornbread

Dinner Tonight: Pan Sauteed Chicken With Vegetables and Herbs w/ Cornbread

Another snow passed through over night and left us with another 2" or 3" of snow. Once again the neighborhood pulls together and streets and drive-ways are cleared by 10:00 this morning! Its cold but absolutely beautiful outside. The snow has every limb of the trees draped in snow.


For dinner I prepared a comfort food classic, Pan Sauteed Chicken With Vegetables and Herbs.  I Just love these one pan wonder meals! Chicken, Herbs, Potatoes, and Carrots you know it has to be good! To prepare just Pre - Heat the oven to 350 degrees F. Then Season the chicken as desired and Coat with the flour. Heat the oil in a 12-inch oven-safe skillet over medium-high heat then add the chicken and cook until it’s well browned on all sides.

Remove the chicken from the skillet and add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, chicken stock, lemon juice and oregano  and heat to boil and return the chicken to the skillet. Cover the skillet. Time for the oven, 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 or any other fresh Herb. Cornbread goes real well with this meal!

The Chicken comes out super moist and with a fantastic flavor! The seasoning, Herbs, and the lemon Juice gives the Chicken that perfect taste. The same with the Vegetables, Carrots and Potatoes burst with flavor.  The full recipe is at the end of the post. For dessert later a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with Bob Evan's Glazed Apples.



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 1/2 Cups Swanson Chicken Stock
3 Tablespoon Lemon Juice
1 Tablespoon Chopped fresh Oregano Leaves
1 Tablespoon Chopped fresh Thyme Leaves
1 Tablespoon Chopped Rosemary


Directions:

* 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, chicken 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 or any other fresh herb.