Skillet Chicken with Roasted Potatoes and Carrots

33.33% credibility
 
Related

Brazil's Ex-Leader, Luiz Inácio Lula da Silva, Is Held for Questioning

Atma
572 points

A mom wrote a heartwarming letter to Hillary Clinton about her dreams for her daughter s future

Atma
440 points



Most recent

In Successful Cancer Trial, Therapy "Dissolves" Stage IV Tumor in 3 Weeks

Good News
1360 points

Good-looking men are less likely to succeed in job interviews because they re seen as a threat

Lots of things
284 points

Guys, if your CV is in Times New Roman you're doing it all wrong

Stuff
586 points

The 'Paralyzed Bride' Welcomes Baby Via Surrogate

Sam Sam
402 points

I Was So Confused When I Saw Him Cutting A Pint Of Ice Cream. Now I Want To Try It Myself!

Viral things
572 points
SHARE
TWEET
The skillet is used in a few clever ways: Chicken and vegetables get a head start on the stove, finish in the oven, then come out briefly so a simple cream sauce can pick up all the roasted flavors in the pan.

Skillet Chicken with Roasted Potatoes and Carrots

Ingredients

1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 ounces baby carrots
8 ounces small red potatoes, halved
1 tablespoon chopped fresh thyme
8 thin lemon slices, seeds removed
1 1/2 cups whole milk, divided
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons grated lemon rind
3/4 cup unsalted chicken stock (such as Swanson)
1/3 cup fresh flat-leaf parsley

Preparation

1. Preheat oven to 425°.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes or until golden brown. Turn and cook 2 minutes. Remove chicken from pan. Place carrots and potatoes, cut side down, in pan; sprinkle with thyme. Place pan in oven; bake at 425° for 10 minutes. Return chicken to pan; top with lemon slices. Bake at 425° for 12 minutes. Remove pan from oven. Place chicken and vegetables on a plate.

3. Combine 1/2 cup milk, flour, and rind in a bowl. Return pan to medium-high heat (do not wipe out pan). Add flour mixture, remaining 1 cup milk, and stock to pan, scraping pan to loosen browned bits; cook 3 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and vegetables to pan. Sprinkle with parsley.

Fuente: www.myrecipes.com
SHARE
TWEET
To comment you must log in with your account or sign up!
Featured content