Serves: 4
Total Calories: 255
Preheat oven to 200°.
Rinse chicken and pat dry. Sprinkle with pepper.
In a 10-inch skillet, place chicken, onion and chicken broth. Over medium-high heat, bring to a boil reduce heat to low, cover and simmer for 6 minutes. Add peas and carrots. Increase heat to medium-high. Bring to a boil reduce heat to low, cover and simmer for 5 to 6 minutes or until chicken is no longer pink in center and peas are tender. With a slotted spoon, transfer chicken and vegetables to an overproof platter. Loosely cover and place in oven to keep warm.
Bring chicken juices to a boil over high heat. Cook for 3 minutes or until liquid is reduced to about 1/4 cup. Reduce heat to medium-high. Stir in sour cream. Cook and stir for 4 to 5 minutes or until thickened.
Spoon sauce over chicken and vegetables. Serve immediately.
Serve with buttered noodles and sliced tomatoes.
This Creamy Chicken Medley recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.
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