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Ingredients

2 tablespoons all-purpose flour

1/8 teaspoon ground black pepper

1/8 teaspoon paprika

4 bone-in chicken breast halves (about 2 pounds)

2 tablespoons olive oil

2 small red onions, cut in quarters

1 pound new potatoes, cut in quarters

8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long

1 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock

3 tablespoons lemon juice

1 tablespoon chopped fresh oregano leaves

Chopped fresh thyme leaves

Description

Chicken Breasts, Sautéed Until Golden Brown In The Skillet, Are Finished In The Oven With Potatoes, Onions, Carrots and Fresh Herbs.

Campbells Kitchen