Directions:
- Skin chicken, if desired. Rinse and pat dry with paper towels.
- Scrub the potatoes.
- In a 12-inch skillet cook chicken in hot butter over medium heat about 15 minutes or until chicken is browned, turning to brown evenly.
- Add potatoes, broth, rosemary, and pepper.
- Bring to boiling; reduce heat.
- Cover and simmer for 30 minutes.
- Add green onion, peas, and 1/4 cup parsley to skillet.
- Cover and simmer about 10 minutes more or until the chicken and potatoes are tender and chicken is no longer pink.
- Using a slotted spoon, transfer chicken and vegetables to a platter; keep warm.
- Remove skillet from heat.
- Stir together sour cream and flour; stir into broth in skillet.
- Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
- Spoon sauce over chicken and vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.34 Kcal (1613 kJ) | ||
| Calories from fat | 195.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.78g | 34% | |
|---|---|---|---|
| Cholesterol | 105.19mg | 35% | |
| Sodium | 172.17mg | 7% | |
| Potassium | 217.28mg | 5% | |
| Total Carbs | 22.46g | 7% | |
| Sugars | 7.33g | 29% | |
| Dietary Fiber | 3.33g | 13% | |
| Protein | 28.51g | 57% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 2.5mg | 14% | |
| Calcium | 216.6mg | 22% | |
| Amount Per 100 g | |||
| Calories | 28.72 Kcal (120 kJ) | ||
| Calories from fat | 14.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 34% | |
|---|---|---|---|
| Cholesterol | 7.84mg | 35% | |
| Sodium | 12.83mg | 7% | |
| Potassium | 16.19mg | 5% | |
| Total Carbs | 1.67g | 7% | |
| Sugars | 0.55g | 29% | |
| Dietary Fiber | 0.25g | 13% | |
| Protein | 2.12g | 57% | |
| Vitamin C | 0.7mg | 16% | |
| Iron | 0.2mg | 14% | |
| Calcium | 16.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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