Sauteed Chicken With Vegetables and Herbs

• 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

1. Heat oven to 350 degrees.
2. Combine black pepper and flour.
3. Coat the chicken with flour mixture.
4. Heat the oil in a 12 inch oven safe skillet over medium heat.
5. Add the chicken and cook until it's well browned on both sides.
6. Remove the chicken from the skillet.
7. Add the onions and potatoes to the skillet.
8. Cook for 5 minutes.
9. Add the carrots, stock, and lemon juice.
10. Heat to a boil.
11. Return chicken to the skillet.
12. Cover the skillet.
13. Bake at 350 degrees for 20 minutes.
14. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender.
15. Sprinkle with the thyme.

black pepper, flour, chicken, olive oil, red onions, new potato, carrots, chicken stock, lemon juice, thyme

Taken from www.food.com/recipe/sauteed-chicken-with-vegetables-and-herbs-347720 (may not work)