Pan-Sauteed Chicken with Vegetables & Herbs Recipe

December 28, 2010 at 8:39 PM | Posted in chicken, spices and herbs, vegetables | 1 Comment

Pan-Sauteed Chicken with Vegetables & Herbs Recipe

Pan-Sauteed Chicken with Vegetables & Herbs Recipe
Chicken breasts, sauteed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs. There are various versions of this recipe all are basically the same and can be found on many cooking web sites. When I made this earlier for dinner I used boneless chicken breasts. Great tasting and very filling.

* 4 Servings
Ingredients

* 1/8 teaspoon Ground Black Pepper
* 1/8 teaspoon Paprika
* 2 tablespoons all-purpose flour
* 4 bone-in Chicken Breast halves (about 2 pounds)
* 2 tablespoons Extra Virgin Olive Oil
* 1 pound New Potatoes, cut into quarters
* 1 small package Portabella Mushrooms cut in half
* 8 ounces fresh whole Baby Carrots (about 16), green tops trimmed to 1-inch-long
* 1 1/2 cup Swanson® Chicken Broth or Stock
* 3 tablespoons Lemon Juice
* 1 tablespoon chopped fresh Oregano Leaves
* Chopped fresh Thyme Leaves (optional)

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 carrots and potatoes to the skillet and cook for 5 minutes. Add the mushrooms, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
* Bake at 350°F. for 30 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. Yield: 4 servings.

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, mushrooms,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 30 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.

Nutrition Information
Using bone-in chicken: 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

Advertisements

1 Comment »

RSS feed for comments on this post. TrackBack URI

  1. […] Pan-Sauteed Chicken with Vegetables & Herbs Recipe (beatcancer2010.wordpress.com) […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Create a free website or blog at WordPress.com.
Entries and comments feeds.

More Time at the Table

Cooking with Alyce Morgan

The Painted Apron

This WordPress.com site is about inspiration, creativity, painting & food!

Cats and Cravings

Work is work. This is all of the other good stuff

It's Katia, Not Katie

A lifestyle blog written by a food obsessed twenty-something with a mild shopping addiction.

The Fresh Princess

From Beachwood Ohio born and raised in the kitchen is where I spend most of my days

Nicole's Kitchen Bites

A Place Where Variety Meets The Kitchen

On the Menu @ Tangie's Kitchen

Healthy, wholesome and affordable cooking for the heart and soul.

A Note From Abroad

“Twenty years from now you will be more disappointed by the things that you didn’t do than by the ones you did do. So throw off the bowlines. Sailaway from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.” ~ Mark Twain

Shari's Low Carb Kitchen

Low carb cooking from our kitchen to yours

Jennifer DiGregorio

health coaching for IBS + weight loss

Tasteful Tavern

Live Tastefully.

Ragnar's Hot Peppers

My review of hot sauces, my favorite hot peppers, and other hot stuff...

Bits and Bobs

Making a life from all the little bits around us

Lisa's " I have too much time on my hands" Site

Recipes, Weekly Flyer Report, Small Talk and All Around Craziness

dixiechileranch

Dixie Chile Ranch Updates

%d bloggers like this: