Lunch: Skillet Chicken with Roasted Potatoes and Carrots Recipe | Myrecipes

Recipe by Robin Bashinsky The skillet is used in a few clever ways: Chicken and vegetables get a head start on the stove, finish in the oven, then come out briefly so a simple cream sauce can pick up all the roasted flavors in the pan.

This recipe includes fertility superfoods such as:

Chicken Breast, Lemon

Health and fertility benefits of Skillet Chicken with Roasted Potatoes and Carrots Recipe | Myrecipes

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 ounces baby carrots
8 ounces small red potatoes, halved
1 tablespoon chopped fresh thyme
8 thin lemon slices, seeds removed
1 1/2 cups whole milk, divided
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons grated lemon rind
3/4 cup unsalted chicken stock (such as Swanson)
1/3 cup fresh flat-leaf parsley

Instructions

Preheat oven to 425 °.
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes or until golden brown. Turn and cook 2 minutes. Remove chicken from pan. Place carrots and potatoes, cut side down, in pan; sprinkle with thyme. Place pan in oven; bake at 425 ° for 10 minutes. Return chicken to pan; top with lemon slices. Bake at 425 ° for 12 minutes. Remove pan from oven. Place chicken and vegetables on a plate.
Combine 1/2 cup milk, flour, and rind in a bowl. Return pan to medium-high heat (do not wipe out pan). Add flour mixture, remaining 1 cup milk, and stock to pan, scraping pan to loosen browned bits; cook 3 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and vegetables to pan. Sprinkle with parsley.

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