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.

INGREDIENTS:

  • 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

DIRECTIONS:

  1. 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.
  2. 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.
  3. 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.
  4. 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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