Pan Sautéed Chicken with Vegetables & Herbs Recipe - Cook With Campbells Canada

Ingredients

• 1/8 tsp 1 mL ground black pepper
• 1/8 tsp 1 mL paprika
• 2 tbsp 30 mL all-purpose flour
• 4 bone-in chicken breast half,
• 1 tbsp 15 mL canola oil
• 2 small red onions, cut into quarters
• 1 lb 454 g new potatoes, cut into quarters
• 1.6 fresh whole baby carrots (about 250 mL), green tops trimmed to 1" (2.5 cm)
• 1 1/2 cups 375 mL CAMPBELL’S® Ready to Use 30% Less Sodium Chicken Broth
• 3 tbsp 45 mL lemon juice
• 1 tbsp 15 mL chopped, fresh oregano leaves
• 1 tbsp 15 mL chopped, fresh thyme leaves