Chicken With Peas And Potatoes

From better homes and gardens easy everyday cooking. yummy comfort food.

Skin chicken , if desired.

Rinse and pat dry with paper towels.

Scrub the potatoes.

In a 12-inch skillet cook chicken in hot 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 onion , 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 a 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.

chicken, tiny new potatoes, butter, chicken broth, dried rosemary, pepper, green onions, frozen peas, parsley, sour cream, all-purpose flour