1 (2 1/2 lb.) broiler-fryer, cut up
1 lb. new potatoes, scrubbed with a strip peeled around the center
6 tbsp. butter or reg. butter
Salt
Freshly ground pepper
2 tbsp. lemon juice
3 green onions, thinly sliced
1 lb. fresh peas, shelled (1 c.) or 1 (10 oz.) pkg. frozen peas
1/4 c. chopped fresh parsley
1 c. dairy sour cream
1 tsp. thyme leaves
1/2 tsp. salt
1/4 tsp. pepper

Brown chicken and potatoes slowly on all sides in melted butter in large skillet. Season with salt and pepper. Sprinkle chicken with lemon juice. Reduce heat; cover and simmer 30 minutes.

Add green onions to butter in bottom of skillet. Sprinkle peas and parsley over chicken and potatoes; cover again and simmer 10 more minutes or until tender.

Remove chicken and vegetables to platter; keep warm. Remove skillet from heat. Pour off excess fat. Add sour cream, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir to loosen pan drippings. Heat over low heat. Pour over chicken. Makes 4 servings.