Baked Chicken, Potatoes & Carrots

Ingredients:

4 boneless, skinless chicken breasts, or chicken thighs

4 medium Potatoes, peeled and cut in half

8 carrots, peeled

1 can fat free cream of chicken soup

1 1/2 - 2 cups low sodium chicken broth

1/2 cup all purpose flour

3 Tablespoons vegetable oil

1 1/2 teaspoons salt

1 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional)

Instructions:

Preheat oven to 375 degrees.

Peel potatoes and carrots. Prepare chicken by removing excess fat; wash and pat dry. In small bowl, add cream of chicken soup and chicken broth. Whisk together and set aside. Add flour, salt, black pepper and cayenne pepper to plastic bag; add chicken breast and shake, making sure all chicken is covered in flour and seasonings. Pre-heat oven proof skillet or baking dish, preferably one with a lid, like a Dutch oven or enameled cast iron skillet with lid. Add oil to skillet or baking dish. Add chicken to hot oil and brown on all sides on medium high heat. Remove chicken and add carrots and potatoes and cook for about 5 minutes. Add cream of chicken mixture to skillet. Add browned chicken, put lid on and cook in oven for about an hour, or until chicken and vegetables are done. This dish makes it’s own gravy. Serve with hot biscuits.