Pan Sauteed Chicken with Vegetables and Herbs

I compiled a hefty amount of drool enticing recipes I found in Cooking Light magazines from Moms basket of cooking mags; spiced coconut red lentil soup, vegan chili and bacon, onion and brown lentil skillet, mexican chorizo, creamy sweet potato soup and more. ALL those amazing recipes but tonight I went with a simple baked chicken with vegetables and herbs recipe from a Swanson chicken stalk advertisement. I already had most of the ingredients and didn’t feel like making a giant grocery run so I’ll save the other recipes for later.

I didn’t exactly follow the Swanson recipe so here is my version of a cozy, chicken with herbs. As a side note, I wasn’t as blown away by the chicken because my mom always bakes her chicken breasts perfectly crispy and I was more expecting that then the soggy skin I ended up with, so definitely leave the chicken in the frying pan longer than I did. Wait for it to get more of a golden brown.

You’ll need:

1 1/2 cup chicken stalk

4 bone in chicken breasts

Carrots cut half and sliced the long way

Cherry tomatoes

Red onion cut in half and quartered

1 tbsp oregano

2 tbsp all purpose flour

1/8 tsp cayenne pepper

1/8 tsp black pepper

Salt to taste

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