Summer Chicken With Peas

• 6 Tbsp. butter
• 1 frying chicken (about 2 1/2 lb.), cut in serving pieces
• 1 lb. small new potatoes, peel strip around centers
• salt and pepper
• 3 Tbsp. lemon juice
• 3 green onions with tops, sliced
• 1 lb. fresh peas or 10 oz. pkg. frozen
• 1/4 c. chopped parsley
• 1 c. sour cream
• 1 tsp. dried thyme

1. Melt butter in large skillet.
2. Add chicken and potatoes and brown
3. slowly
4. on
5. all
6. sides;
7. salt and pepper.
8. Sprinkle chicken with lemon juice; reduce heat, cover pan and simmer 30 minutes. Add
9. onions to butter in bottom of skillet; sprinkle peas and parsley
10. over chicken and potatoes; cover and simmer 10 minutes more
11. or
12. until
13. chicken
14. and
15. potatoes
16. are done. Remove chicken and
17. vegetables to serving platter; keep warm. Remove skillet from heat.
18. Add sour cream, thyme, 1/2 teaspoon salt and
19. 1/4
20. teaspoon pepper.
21. Stir
22. totix
23. well with pan drippings.
24. Pour over chicken or serve as a sauce.

butter, chicken, potatoes, salt, lemon juice, green onions, fresh peas, parsley, sour cream, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=269556 (may not work)