Here's another one-skillet winner! Chicken breasts and thighs are simmered with potatoes, peas and rosemary to make this easy, family-pleasing dish.
What You Need
Original recipe yields 8 servings
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
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Let's Make It
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.
Add 2 minced garlic gloves and 1/2 tsp. dried sage leaves with the rosemary.
Using flat edge of chef's knife, smash down on garlic clove to loosen skin. Remove skin. Cut the peeled garlic clove into thin slices. Then, using chef's knife and holding down tip end, cut back and forth across the garlic until finely minced.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.