Source: Campbell's Recipes

Chicken & Vegetables with Sour Cream Gravy
You only need one skillet and less than one hour to make this hearty chicken dish, brimming with potatoes, peas and a creamy sauce. It's stovetop ingenuity at its best! 
Serves: 4 servings
Prep Time: 15 minutes
Cook Time: 40 minutes


2 tablespoons butter
1 pound skinless, boneless chicken breast half
5 new potato (about 1 pound), sliced 1/4-inch-thick
1 medium onion, sliced (about 1 cup)
1/4 teaspoon garlic powder or 2 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
1 jar (12 ounces) Campbell's® Slow Roast Chicken Gravy
2 tablespoons lemon juice
1 cup frozen peas
1/2 cup sour cream

Heat half the butter in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet and keep warm.
Heat the remaining butter in the skillet over medium heat. Add the potatoes, onion, garlic powder and thyme and cook for 5 minutes or until the vegetables are browned, stirring occasionally.
Stir the gravy and lemon juice in the skillet and heat to a boil. Cover and cook for 20 minutes or until the potatoes are tender.
Stir in the peas.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through. Remove the chicken from the skillet.  Stir in the sour cream. Serve the potato mixture with the chicken.
Easy Substitution: You can substitute 1 pound small red potatoes for the new potatoes in this recipe.

Nutritional Values per Serving using Campbell's Slow Roasted Chicken Gravy: Calories 394, Total Fat 15g, Saturated Fat 8g, Cholesterol 104mg, Sodium 516mg, Total Carbohydrate 33g, Dietary Fiber 5g, Protein 31g, Vitamin A 26%DV, Vitamin C 28%DV, Calcium 8%DV, Iron 16%DV