Skillet Chicken with Peas & Potatoes

• 2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
• 2 lb. boneless skinless chicken breasts and thighs
• 1 lb. new potatoes, quartered
• 3/4 cup fat-free reduced-sodium chicken broth
• 1 tsp. dried rosemary leaves, crushed
• 1/4 tsp. ground black pepper
• 1 pkg. (10 oz.) frozen peas, thawed
• 4 green onions, thinly sliced
• 1/4 cup chopped fresh parsley
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 Tbsp. flour

1. Heat dressing in large skillet on medium heat.
2. Add chicken; cook 4 min.
3. on each side or until browned on both sides.
4. Add potatoes, broth, rosemary and pepper.
5. Bring to boil; cover.
6. Simmer on medium-low heat 20 min.
7. Add peas, onions and parsley to skillet; stir.
8. Cover; simmer 5 min.
9. or until chicken is done and potatoes are tender.
10. Remove from heat.
11. Transfer chicken and vegetables to serving platter; cover to keep warm.
12. Mix sour cream and flour until blended.
13. Stir into liquid in skillet; cook and stir on medium heat 2 to 3 min.
14. or until thickened.
15. Cook 1 min., stirring constantly.
16. Serve sauce spooned over chicken and vegetables.

boneless skinless chicken breasts, new potatoes, chicken broth, rosemary, ground black pepper, frozen peas, green onions, parsley, s, flour

Taken from www.kraftrecipes.com/recipes/skillet-chicken-peas-potatoes-184543.aspx (may not work)