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Pan Sauteed Chicken with Vegetables and Herbs


Pan Sauteed Chicken with Vegetables and Herbs Recipe

Ingredients:
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 4 bone-in chicken breast halves
  • 2 tablespoons olive oil
  • 2 small red onions, cut into quarters
  • 1 pound new potatoes, cut into quarters
  • 8 ounces fresh whole baby carrots, green tops trimmed to 1-inch
  • 1 1/2 cups Swanson® Chicken Stock
  • 3 tablespoons lemon juice
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon chopped fresh thyme leaves
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 504
Total Fat 18.8g
Saturated Fat 4.3g
Cholesterol 127mg
Sodium 351mg
Total Carbohydrate 32.4g
Dietary Fiber 5g
Sugars 5.7g
Protein 50g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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