Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.
cost per recipe: $17.13
The price is determined by the national average.
cup all-purpose flour
pounds bone-in chicken breast half (about 4 breast halves)
tablespoons olive oil
small red onion, cut in quarters
pound new white potato, cut in quarters
ounces fresh baby carrots (about 16), green tops trimmed to 1-inch-long
cups Swanson® Chicken Stock
tablespoons lemon juice
tablespoon chopped fresh oregano leaves
teaspoon chopped fresh thyme leaves
Heat the oven to 375°F. Season the chicken as desired. Stir the flour and paprika 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 for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
Add the onions and potatoes to the skillet and cook for 10 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
Roast for 25 minutes. Uncover the skillet.
Roast, uncovered, for 30 minutes or until the chicken is cooked through and the vegetables are tender. Season to taste. Sprinkle with the thyme, if desired.