| | Directions | | Heat oven to 350°. Combine black pepper, paprika and flour. Coat the chicken with flour mixture. Heat the oil in a 12" oven safe skillet over medium-high heat. Add the chicken and cook until its 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 @ 350° 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 thyme. |
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| Ingredients | | - |  | 1/8 teaspoon pepper |
| - | | 1/8 teaspoon Paprika |
| - | | 2 tablespoons flour |
| - | | 4 chicken Breasts |
| - | | 2 tablespoons olive oil |
| - | | 2 red onions, cut inch quarters (small) |
| - | | 1 pound new potatoes, cut inch quarters |
| - | | 16 whole baby carrots |
| - | | 1 1/2 cups Swanson chicken stock |
| - | | 3 tablespoons lemon juice |
| - | | 1 tablespoon oregano |
| - | | 1 teaspoon thyme |
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