Summer Chicken With Peas And New Potatoes

• 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

1. Melt butter in a large skillet.
2. Add chicken and potatoes and brown slowly on all sides; season with salt and pepper.
3. (Be generous with pepper.)
4. Sprinkle chicken with lemon juice; reduce heat, cover pan and simmer 30 minutes.
5. 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.
6. Remove chicken and vegetables to serving platter; keep warm.
7. Remove skillet from heat.
8. Add sour cream, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir to mix well and to loosen pan drippings.
9. Pour over chicken or pass as sauce. Garnish with additional parsley; serve immediately.
10. Makes 4 servings.

butter, broilerfryer, potatoes, salt, freshly ground pepper, lemon juice, parsley, green onions, fresh peas, fresh parsley, sour cream, thyme, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=398457 (may not work)