Thursday, April 2, 2009

Recipe: Pan Sautéed Chicken with Vegetables & Herbs

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.

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

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.

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