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Christopher Lee
Executive Chef
Gilt Restaurant, NewYork City
INTRODUCING
S W A N S O N
®
STOCK.
CHRISTOPHER LEE'S JUICY SECRET
TO GREAT CHICKEN.
Chef Lee loves the rich,
meaty flavor of new
Swanson
stock to keep
his meat dishes juicy and
enhance their natural
flavors. At home, he uses
nothing else.
S W A N S O N
PAN SAUTEED
CHICKEN WITH
VEGETABLES AND HERBS
Prep: 20 minutes
Cook: 1 hour
Makes: A servings
7a teaspoon ground black pepper
7a teaspoon paprika
2 tablespoons all-purpose flour
4 bone-in chicken breast halves
2 tablespoons olive oil
2 small red onions, cut into quarters
1
lb. new potatoes, cut into quarters
8 ounces fresh whole baby carrots
(about 16), green tops trimmed
to 1 inch
17? cups
Swanson
Chicken Stock
3 tablespoons lemon juice
1
tablespoon chopped fresh oregano
leaves
1
tablespoon chopped fresh thyme
leaves
1. Heat the oven to 350°F. Combine
black pepper, paprika and flour. Coat
the chicken with flour mixture.
2.
Heat the oil in a 12-inch oven-
safe skillet over medium-high heat.
Add the chicken and cook until it's
well browned on all sides. Remove
the chicken from the skillet.
3.
Add the onions and potatoes to
the skillet and cook for 5 minutes.
Add the carrots, stock, lemon juice
and oregano and heat to a boil.
Return the chicken to the skillet.
Cover the skillet.
L.
Bake at 350°F. for 20 minutes.
Uncover the skillet and bake for 15
minutes or until the chicken is cooked
through and the vegetables are
tender. Sprinkle with the thyme.
