HEAT half the butter in medium skillet over medium-high heat. Add chicken and cook 10 minutes or until browned. Set chicken aside.
REDUCE heat to medium. Add remaining butter. Add potatoes, onion, garlic powder and thyme. Cook 5 minutes or until browned, stirring occasionally.
ADD gravy and lemon juice. Heat to a boil. Cover and cook 20 minutes or until potatoes are tender.
RETURN chicken to pan. Add peas. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Remove chicken to platter. Stir in sour cream. Serve potato mixture with chicken. Garnish with chopped fresh parsley if desired.
This recipe has been added to the following public cookbooks:
swankbearpaw first taste,
Kate's Cookbook
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ☆ ☆ | Vugmom50
11/29/07 01:34 PM | good titlesounds really good |
1 - 1 of 1 Reviews
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
