Summer Chicken With Peas And New Potatoes - cooking recipe

Ingredients

6 Tbsp. butter or margarine
1 broiler-fryer (about 2 1/2 lb.), cut in serving pieces
1 lb. small new potatoes, scrubbed, with a strip peeled around the centers
salt
freshly ground pepper
2 Tbsp. lemon juice
parsley for garnish
3 green onions with tops, thinly sliced
1 lb. fresh peas, shelled (about 1 c.) or 1 (10 oz.) frozen peas
1/4 c. chopped fresh parsley
1 c. dairy sour cream
1 tsp. thyme leaves
1/2 tsp. salt
1/4 tsp. pepper

Preparation

Melt butter in a large skillet.
Add chicken and potatoes and brown slowly on all sides; season with salt and pepper.
(Be generous with pepper.)
Sprinkle chicken with lemon juice; reduce heat, cover pan and simmer 30 minutes.
Add green onions to butter in bottom of skillet; sprinkle peas and parsley over chicken and potatoes; cover again and simmer 10 minutes more, or until chicken and potatoes are tender.
Remove chicken and vegetables to serving platter; keep warm.
Remove skillet from heat.
Add sour cream, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir to mix well and to loosen pan drippings.
Pour over chicken or pass as sauce. Garnish with additional parsley; serve immediately.
Makes 4 servings.