Pan-Seared Chicken with Shallot and Carrots

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   1.

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   Season chicken with salt and pepper, then sprinkle both sides with flour.

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   2.

4. 4

   Heat a medium-sized skillet over medium-low heat.

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   Place chicken, skin side down, in the skillet and cook (without turning) until skin is browned, 8 to 10 minutes.

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   3.

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   Flip chicken over and push to one side of the skillet.

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   Add shallot, potato, and carrots to the other side of the skillet.

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   Season with salt and pepper.

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    Cook, tossing veggies occasionally, until chicken is opaque throughout and vegetables are tender, about 10 to 12 minutes.

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    Transfer to a plate and sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.