Herbed Chicken & Veggies
12 oz boneless skinless chicken breast cut into 3 oz pieces
¼ cup flour
1 tsp dry basil leaves
1 tsp dry oregano leaves
1 tsp paprika
¼ tsp ground marjoram
¼ tsp pepper
2 tbsp canola oil
1 cup chicken broth
1½ cups frozen green beans
2 carrots cut into fourths
1 small onion, quartered
2 baking potatoes, peeled and quartered
1 tbsp corn starch
1 tbsp cold water
Mix flour, basis, oregano, paprika, marjoram and pepper. Coat chicken with flour mixture. Heat oil in non stick Dutch oven until hot; cook chicken until light brown on all sides, (15 minutes).
Remove chicken and wipe out pan. Add broth, carrots, onions, green beans and potatoes, then lay chicken on top. Heat to boiling; reduce heat, cover and simmer 30-35 minutes until veggies are tender.
Remove chicken and vegetables and place in warming dish. Mix cornstarch and cold water together and add to liquid in Dutch oven. Heat to boiling, stirring constantly. Boil and stir one minute. Serve with chicken and vegetables.
© Crackerberries 2013
