Pan Sautéed Chicken with Vegetables & Herbs

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CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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Ingredients

  • 1/8 tsp (1 mL) ground black pepper
  • 1/8 tsp (1 mL) paprika
  • 2 tbsp (30 mL) all-purpose flour
  • 4 bone-in chicken breast half,
  • 1 tbsp (15 mL) canola oil
  • 2 small red onions, cut into quarters
  • 1 lb (454 g) new potatoes, cut into quarters
  • 1.6 fresh whole baby carrots (about 250 mL), green tops trimmed to 1" (2.5 cm)
  • 1 1/2 cups (375 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 3 tbsp (45 mL) lemon juice
  • 1 tbsp (15 mL) chopped, fresh oregano leaves
  • 1 tbsp (15 mL) chopped, fresh thyme leaves

Directions

  1. Combine black pepper,paprika and flour on a plate. Coat chicken with flour mixture.
  2. Heat oil in a 12" (30 cm) oven-safe skillet at medium-high heat. Add chicken and cook until well browned – about 5 minutes per side. Reduce heat to medium. Remove chicken from skillet.
  3. Add onions and potatoes to skillet and cook for 5 minutes. Add carrots,broth,lemon juice and oregano. Heat to a boil. Return chicken to skillet. Cover skillet.
  4. Bake at 350°F (180°C) for 20 minutes. Uncover skillet and bake until chicken is cooked through and vegetables are tender – about 15 minutes. Sprinkle with thyme.

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  • Lloyd S.

    March 15, 2014

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    November 2, 2013

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  • Shelley K.

    April 26, 2013

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 400
Fat 15 g
Saturated Fat 3 g
Cholesterol 80 mg
Sodium 320 mg
Carbohydrate 33 g
Dietary Fibre 5 g
Protein 34 g
Calcium 6 %DV
  • Two servings of vegetables
  • Source of calcium
  • Good Source of fibre
  • Excellent source of protein

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