Pan Sauteed Chicken with Vegetables & Herbs
This is great dish for the family. With the cost of beef going up, I have added more chicken to our meal plan. Yes, I do a weekly meal plan. Since I am a project manager and a cook on a tight budget, I plan meals and purchases carefully. Besides, my doctor said cut back on the beef. So, I had to add fish and chicken into my diet.
My wife, Karla, appreciates the fact that I have cook tasty dishes with wholesome ingredients. To be quite honest, you can eat very healthy if you buy vegetables and fruits in season.
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
1 1/2 cups chicken stock
3 tbsp. lemon juice
1 tbsp. chopped fresh oregano leaves
1 tbsp. chopped fresh thyme leaves
DIRECTIONS
Heat the oven to 350°F. Combine the black pepper, paprika and flour in a small bowl. 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.
Thursday, April 2, 2009
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