Pan Sautéed Chicken with Vegetables & Herbs
- Combine black pepper,paprika and flour on a plate. Coat chicken with flour mixture.
- 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.
- 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.
- 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.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
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