Swanson Pan Sauteed Chicken with Vegetables and Herbs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/8 tsp black pepper1/8 tsp paprika2 tbsp. flour3 boneless, skinless chicken breasts1 tbsp. butter1 small onion1 medium sweet potato10 baby carrots1-1/2 cups chicken stock3 tbsp. lemon juice1 tsp. oregano
1. Heat oven to 350F. Combine pepper, paprika and flour. Coat the chicken with the flour mixture.
2. Heat the butter in a 12-inch oven safe skillet over medium heat. Add chicken and cook until it's well browned on all sides. Remove chicken from skillet.
3. Add onions and potatoes to skillet and cook for 5 minutes. Add carrots, broth, lemon juice and oregano and heat to boil. Return chicken to skillet. Cover.
4. Bake at 350F for 20 minutes. Uncover and bake for 15 minutes or until chicken is cooked through and vegetables are tender.
Serving Size: 3/4 piece of chicken
Number of Servings: 4
Recipe submitted by SparkPeople user LACEBIDS.
2. Heat the butter in a 12-inch oven safe skillet over medium heat. Add chicken and cook until it's well browned on all sides. Remove chicken from skillet.
3. Add onions and potatoes to skillet and cook for 5 minutes. Add carrots, broth, lemon juice and oregano and heat to boil. Return chicken to skillet. Cover.
4. Bake at 350F for 20 minutes. Uncover and bake for 15 minutes or until chicken is cooked through and vegetables are tender.
Serving Size: 3/4 piece of chicken
Number of Servings: 4
Recipe submitted by SparkPeople user LACEBIDS.
Nutritional Info Amount Per Serving
- Calories: 319.3
- Total Fat: 7.9 g
- Cholesterol: 120.9 mg
- Sodium: 702.5 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 2.0 g
- Protein: 43.0 g
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