SKILLET CHICKEN WITH PEAS & POTATOES

Skillet Chicken with Peas & Potatoes image

Here's another one-skillet winner! Chicken breasts and thighs are simmered with potatoes, peas and rosemary to make this easy, family-pleasing dish.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 8 servings

Number Of Ingredients 11

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Ingredients

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

Steps:

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

Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 210 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 4 g, Protein 26 g