Swanson Pan Sauteed Chicken With Vegetables And Herbs

May 27, 2012 at 5:21 PM | Posted in baking, carrots, chicken, diabetes, diabetes friendly, low calorie, low carb, potatoes | Leave a comment
Tags: Chicken, cook, Olive oil, Oregano, Stock (food), Tablespoon, Thyme, Wine tasting descriptors

Today’s Menu: Swanson Pan Sauteed Chicken With Vegetables And Herbs w/ Whole Wheat Bread

Well Summer is here in Ohio! 97 degrees with high humidity. It’s real uncomfortable outside so I wanted a good hearty comfort food for dinner. I went with the Pan Sauteed Chicken With Vegetables And Herbs. I t had been some time since I had made this so it really sounded good! Chicken, Carrots, Potatoes, you can’t go wrong.

I’ve left the original recipe at the end of the post. I made a few changes to it when I prepared it today. I used the Low Sodium Swanson Chicken Broth, I substituted dry seasoning (Oregano and Thyme) instead of the fresh, I used Red Potatoes instead of New Potatoes, and I baked it with the lid on for 25 minutes istead of 20 and 17 minutes uncovered instead of 15 minutes. It’s another one pot meals which I love! It’s easy to fix and takes just a while to have your complete meal. It came delicious! The Chicken is just unbelievably moist and tender and with all the other ingredients the aroma has your mouth watering. We also had Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Swanson Pan Sauteed Chicken With Vegetables And Herbs

Ingredients

Swanson Pan Sauteed Chicken with Vegetables & Herbs
Prep: 20 min. ~ Cook: 1 hour ~ Makes: 4 servings

4 bone-in chicken breast halves
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 small red onions, cut into quarters
8 ounces fresh while baby carrots (about 16), green tops trimed to 1-inch
1 pound new potatoes, cut in quarters
1 1/2 cups Swanson Chicken Stock
3 tablespoon lemon juice
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh thyme leaves

How to make it

Heat the oven to 350 degrees F.
Season the chicken as desired.
Coat with the flour.
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, chicken stock, lemon juice and orango and heat to boil.
Return the chicken to the skillet.
Cover the skillet.
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.

Nutritional Information
Pan Sauteed Chicken with Vegetables and Herbs

Servings Per Recipe: 4

Amount Per Serving

Nutrition per Serving

Calories: 406
Fat: 15g
Fiber: 5g
Protein: 35g
Sodium: 311mg
Carbs: 32.4g

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