Chicken With Peas And Potatoes Recipe
Servings: 6
Ingredients
- 3 lb broiler-fryer chicken cut up
- 1 lb small new potatoes quartered
- 2 Tbsp. butter or possibly margarine
- 3/4 c. chicken broth
- 1 tsp dry rosemary -- crushed
- 1/4 tsp pepper
- 4 x green onions thinly sliced
- 1 x 10 ounce. pkg. frzn green peas
- 1/4 c. snipped parsley
- 1 ctn (8 ounce.) lowfat sour cream
- 2 Tbsp. all-purpose flour Snipped parsley optional
Directions
- Skin chicken, if you like. Rinse and pat dry with paper towels. Scrub potatoes. If you like, remove a narrow strip of peel from each potato.
- In a 12-inch skillet, cook chicken in warm butter or possibly margarine over medium heat about 15 min or possibly until chicken is browned, turning to brown proportionately. Add in potatoes, broth, rosemary, and pepper. Bring to boiling; reduce heat. Cover and simmer for 30 min.
- Add in green onions, peas, and 1/4 c. parsley to skillet. Cover and simmer about 10 min more or possibly until the chicken and potatoes are tender and chicken is no longer pink. Using a slotted spoon, transfer chicken and vegetables to platter; keep hot.
- Remove skillet from heat. Stir together lowfat 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 you like.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 6 servings | |
| Calories 213 | |
| Calories from Fat 103 | 48% |
| Total Fat 11.72g | 15% |
| Saturated Fat 6.87g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 163mg | 7% |
| Potassium 540mg | 15% |
| Total Carbs 22.69g | 6% |
| Dietary Fiber 4.0g | 13% |
| Sugars 4.7g | 3% |
| Protein 5.55g | 9% |
