Pan Sauteed Chicken with Vegetables and Herbs Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Feb. 17, 2009
Easy to cook. Needs salt
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Photo by Gavin

Cooking Level: Intermediate

Home Town: Queens, New York, USA
Living In: Brooklyn, New York, USA
Reviewed: Feb. 17, 2009
I decided to make this about an hour and a half before my husband came home. I wanted a new idea for chicken. We both really enjoyed this recipe. I used regular russett potatoes and long carrots and just cut them all up. This recipe is very flavorful. I would probably add a full 2 cups of chicken broth instead of the cup and half to add a little more moisture. But the flavors were great and the cooking time right on. I'll definitely make this again.
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Reviewed: Feb. 17, 2009
This is a good recipe that's worth making again,I made a few minor changes,the recipe calls for 2 small red onions,I just used 1 good sized one and that fit the bill and I just used a can of sliced carrots. My son had two helpings so this should give you a good idea of the recipe! hee!
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Photo by Stacie Bonner

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Feb. 17, 2009
My husband and I really enjoyed this recipe. It was quick with minimum fuss and tasted reaally good and although I did improvise a little by crushed bouillon cubes with water (because I didn't have broth) and I used mushrooms instead of carrots. And because me and my husband like the taste, I sprinkled a little soy sauce over the chicken before baking.
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Reviewed: Feb. 17, 2009
This was a good recipe. I tried it from a magazine for dinner about a month ago. It's a keeper for a quick, decent supper.
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Cooking Level: Expert

Living In: Lakeland, Florida, USA

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