• 4 T. canola oil
• 2 lb. boneless chicken breasts
• 1 lb. small whole new potatoes
• 2 T. lemon juice
• 3 green onions (spring onions), chopped
• 2 cups frozen peas
• 1/4 cup fresh parsley, chopped
• 1 cup regular or low fat sour cream
• 1/4 tsp. thyme
• 1/2 tsp. salt
• 1/4 tsp. pepper

Preparation -
Heat the canola oil in a large skillet. Lightly brown the chicken in the oil. Wash the potatoes and pierce each one with a fork a few times. Add the potatoes to the skillet with the chicken; cook over medium heat for about 10 minutes. Reduce heat to low, add the lemon juice, cover, and simmer for 30 minutes or until the chicken is cooked through and the potatoes are barely fork tender. Stir in the green onions, peas and parsley. Cover and simmer for about 10 more minutes. Remove the chicken and vegetables from the skillet to a serving platter. Wrap tightly in foil to keep warm. Stir the sour cream, thyme, salt and pepper into the pan drippings; cook to heat through. Pour over the chicken and vegetables and serve immediately.