Meal: Chicken with Peas and Potatoes
Servings: 4
Prep Time: 65 minutes
Ingredients
4 chicken breasts
1 lb small new potatoes, quartered
2 tbsp butter
2 1/4 cup chicken stock
1 tsp dried rosemary, crushed
1/4 tsp pepper
4 green onions, thinly sliced
10 oz frozen peas
2 tbsp snipped parsley
8 oz sour cream
4 tbsp flour
Directions
1. Melt butter over medium heat in a large skillet.
2. Add chicken; cook for 15 minutes or until well browned on all sides.
3. Add potatoes, stock, rosemary, and pepper.
4. Bring to boil; reduce heat to simmer and simmer for 20 minutes, covered.
5. Add green onion, peas, and parsley.
6. Cover; simmer 10-15 minutes more or until chicken is done and potatoes are tender.
7. Remove chicken and vegetables to platter; keep warm and reserve.
8. Remove skillet from heat.
9. Stir together sour cream and flour; stir into broth in skillet.
10. Cook and stir until thickened and bubbly; cook 1 minute more.
11. Spoon sauce over chicken and vegetables.