Chicken with Peas and Potatoes

Save cleanup time with this chicken meal-in-a-skillet featuring tiny red-skinned potatoes and peas in a rosemary-scented sauce.

Chicken with Peas and Potatoes
15 mins
by 4.5 2  people
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  • 1 2 1/2- 3 pound cut up broiler-fryer chicken or 2 pounds chicken thighs
  • 1 pound small new potatoes, quartered
  • 2 tablespoons margarine or butter
  • 3/4 cup chicken broth
  • 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 4 green onions, thinly sliced
  • 1 10 ounce package frozen peas
  • 1/4 cup snipped parsley
  • 1 8 ounce carton dairy sour cream
  • 2 tablespoons all-purpose flour
  • Snipped parsley (optional)
Skin chicken, if desired. Scrub potatoes. If desired, remove a narrow strip of peel from the center of each potato.
In a 12-inch skillet cook chicken in hot margarine or butter over medium heat about 15 minutes or until chicken is browned, turning to brown evenly. Add potatoes, broth, rosemary, and pepper. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.
Add green onions, peas, and 1/4 cup parsley to skillet. Cover and simmer about 10 minutes more or until the chicken and potatoes are tender and chicken is no longer pink. Using a slotted spoon, transfer chicken and vegetables to platter; keep warm.
Remove skillet from heat. Stir together sour cream and flour; stir into broth in skillet. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon sauce over chicken and vegetables; sprinkle with additional parsley, if desired. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 491, Fat, total (g) 27, chol. (mg) 106, sat. fat (g) 10, carb. (g) 28, pro. (g) 34, sodium (mg) 286, Percent Daily Values are based on a 2,000 calorie diet
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