Recipe: Pan Seared Chicken with Onions and Carrots

2 chicken breasts, cut into strips

coarse salt and pepper

1/4 cup all purpose flour

1 tablespoon olive oil

1 white onion, halved and thinly sliced

1 cup baby carrots, cut in half lengthwise

1 tablespoon chopped fresh parsley, for garnish (optional)

Season chicken with salt and pepper; sprinkle both sides with flour.

Heat a medium skillet over medium-low.

Place chicken in skillet and cook until browned 10 to 12 minutes.

Add olive oil to pan. On medium-high heat add the onions and carrots to saute; season with salt and pepper.

Cook, tossing vegetables occasionally till tender, 10 to 12 minutes.

Transfer chicken and vegetables to a plate; sprinkle vegetables with parsley, if desired.

Serves 2

Recipe modified, taken from Everyday Food magazine November 2008