Pan-Sautéed Chicken with Vegetables & Herbs
From: Campbell's Kitchen
Prep: 20 minutesCook: 1 hour
Serves: 4
From: Campbell's Kitchen
Prep: 20 minutesCook: 1 hour
Serves: 4
Ingredients:
1/8 tsp. ground black pepper
1/8 tsp. paprika
2 tbsp. all-purpose flour
4 bone-in chicken breast halves
2 tbsp. olive oil
2 small red onions, cut into quarters
1 lb. new potato, cut into quarters
8 oz. fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long
1 1/2 cups Swanson® Chicken Stock
3 tbsp. lemon juice
1 tbsp. chopped fresh oregano leaves
Chopped fresh thyme leaves
Directions:
Heat the oven to 350°F. Stir the black pepper, paprika and flour 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 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°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, if desired.
Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.
Cost per recipe: $9.65
Cost per recipe serving: $2.41
Total cost of meal (including serving suggestion): $14.13
Kitchen Tip- To use 4 skinless boneless chicken breast halves instead of the bone-in chicken:
Heat the oven to 350°F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.
Heat 1 tablespoon oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.
Add the remaining oil, 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.
Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.
Nutrition Information
Calories 406, Total Fat 15g, Saturated Fat 3g, Cholesterol 82mg, Sodium 311mg, Total Carbohydrate 34g, Dietary Fiber 5g, Protein 35g, Vitamin A 192%DV, Vitamin C 27%DV, Calcium 7%DV, Iron 16%DV
1/8 tsp. ground black pepper
1/8 tsp. paprika
2 tbsp. all-purpose flour
4 bone-in chicken breast halves
2 tbsp. olive oil
2 small red onions, cut into quarters
1 lb. new potato, cut into quarters
8 oz. fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long
1 1/2 cups Swanson® Chicken Stock
3 tbsp. lemon juice
1 tbsp. chopped fresh oregano leaves
Chopped fresh thyme leaves
Directions:
Heat the oven to 350°F. Stir the black pepper, paprika and flour 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 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°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, if desired.
Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.
Cost per recipe: $9.65
Cost per recipe serving: $2.41
Total cost of meal (including serving suggestion): $14.13
Kitchen Tip- To use 4 skinless boneless chicken breast halves instead of the bone-in chicken:
Heat the oven to 350°F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.
Heat 1 tablespoon oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.
Add the remaining oil, 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.
Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.
Nutrition Information
Calories 406, Total Fat 15g, Saturated Fat 3g, Cholesterol 82mg, Sodium 311mg, Total Carbohydrate 34g, Dietary Fiber 5g, Protein 35g, Vitamin A 192%DV, Vitamin C 27%DV, Calcium 7%DV, Iron 16%DV
