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Categories:Viewed: 15 - Published at: 7 years ago
Ingredients
- 18 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 4 chicken breast halves
- 1 tablespoon olive oil
- 2 small red onions, cut into quarters
- 1 lb new potato, cut into quarters
- 8 ounces baby carrots
- 1 12 cups chicken stock
- 3 tablespoons lemon juice
- 1 tablespoon chopped thyme leaves
Method
- Heat oven to 350 degrees.
- Combine black pepper and flour.
- Coat the chicken with flour mixture.
- Heat the oil in a 12 inch oven safe skillet over medium heat.
- Add the chicken and cook until it's well browned on both sides.
- Remove the chicken from the skillet.
- Add the onions and potatoes to the skillet.
- Cook for 5 minutes.
- Add the carrots, stock, and lemon juice.
- Heat to a boil.
- Return chicken to the skillet.
- Cover the skillet.
- Bake at 350 degrees 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 the thyme.
