Baked Chicken, Potatoes and Carrots

Ingredients

4 Boneless, skinless chicken breasts

4 medium Yukon Gold potatoes, peeled and cut in half

8 carrots, peeled

1 can healthy request or fat free cream of chicken soup

1 ½ - 2 cups low sodium chicken broth

½ cup all purpose flour

3 Tablespoons vegetable oil

1 ½ teaspoons salt

1 teaspoon black pepper

½ teaspoon cayenne pepper

Instructions

Preheat oven to 375. 

Peel potatoes and carrots.  In small bowl, add cream of chicken soup and chicken broth.  Whisk together and set aside.  Wash and pat dry chicken breasts.  Add flour, salt, black pepper and cayenne pepper to plastic or paper bag; add chicken breasts and shake.   Pre-heat heavy oven proof skillet, preferrable one with an oven safe lid; add vegetable oil. Add chicken breasts and brown both sides on medium high heat.  Remove and add potatoes and carrots.  Cook for about 6 minutes, stirring and moving potatoes and carrots around in skillet.  Add cream of chicken/broth mixture to skillet.  Stir.  Add browned chicken breasts.  Place lid on skillet and put in pre-heated oven.  Cook for about an hour.  Check for doneness.  Makes it’s own gravy and is delicious served with hot biscuits.