Pan Sautéed Chicken with Vegetables and Herbs: trying to hide the vegetables in the main dish so Fran will eat them is a challenge. I wanted something reasonably quick to make after work. I call these Jeopardy meals, not because you take you health into jeopardy but because they should be ready to eat by the time Jeopardy comes on the TV at 7:30. This is also the recipe where I discovered I had no thyme. (It was subsequently added to the grocery list.) I actually made this dish a week ago, before the medallions but forgot to post it so they are slightly out of sequence.
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon paprika
- 1 tablespoon all-purpose flour
- 2 bone-in chicken breast halves
- 1 tablespoon olive oil
- 1 small red onions, cut into quarters
- 1/2 pound new potatoes, cut into quarters
- 1/4 pound fresh whole baby carrots, green tops trimmed to 1-inch
- 3/4 cup Swanson® Chicken Stock
- 1 tablespoon and 1-1/2 teaspoons lemon juice
- 1-1/2 teaspoons chopped fresh oregano leaves
- 1-1/2 teaspoons chopped fresh thyme leaves
- Heat the oven to 350 degrees F. Combine the black pepper, paprika and flour in a small bowl. 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 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 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