Pan Sauteed Chicken with Vegetables and Herbs

1/8 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon salt
2 tablespoons flour
4 boneless chicken breasts
2 tablespoons olive oil
2 small red onions, cut into quarters
1 pound new potatoes, cut into quarters
8 ounces chopped carrots
1 1/2 cups chicken broth
3 tablespoons lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme


Heat oven to350 degrees.  Combine salt, pepper, paprika and flour.  Coat chicken in flour mixture. 

Heat oil in a 12 inch skillet over medium high heat.  Add chicken and cook until well browned on both sides.  Remove chicken from pan.

Add onions and potatoes to skillet and cook for 5 minutes.  Add the carrots, chicken stock, lemon juice, thyme and oregano and heat to boiling.  Return chicken to skillet.  Cover the skillet.

Bake at 350 degrees, for 20 minutes.  Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender.  Serves four