Pan-Sauteed Chicken With Vegetables & Herbs Recipe

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Nutrition per serving    (USDA % daily values)
CAL
466
FAT
42%
CHOL
73%
SOD
23%

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Ingredients for 4 servings

1 pounds new potatoes, cut into quarters

2 tablespoon all-purpose flour

2 small red onions, cut into quarters

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

1 tablespoon chopped fresh oregano leaves

1/8 teaspoon ground black pepper

1 1/2 cup Swanson® Chicken Stock

3 tablespoon lemon juice

1/8 teaspoon paprika

2 tablespoon olive oil

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

Chopped fresh thyme leaves (optional)

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