Swanson Pan Sauteed Chicken with Vegetables and Herbs

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Swanson Pan Sauteed Chicken with Vegetables and Herbs calories by ingredient

Number of Servings: 4


    1/8 tsp black pepper
    1/8 tsp paprika
    2 tbsp. flour
    3 boneless, skinless chicken breasts
    1 tbsp. butter
    1 small onion
    1 medium sweet potato
    10 baby carrots
    1-1/2 cups chicken stock
    3 tbsp. lemon juice
    1 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.