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Rosemary Chicken & Garden Vegetables
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1 1/4 pounds small new red potatoes, quartered

1 tablespoon water

2 tablespoons Land O Lakes® Butter

2 teaspoons finely chopped fresh garlic

12 ounces boneless skinless chicken breasts, cut crosswise into 1-inch strips

1 (8-ounce) package fresh mushrooms, trimmed, halved

1 (10-ounce) package (1 1/2 cups) frozen green peas

1 teaspoon freshly grated lemon zest

1/2 teaspoon dried rosemary

1/2 teaspoon salt

How to make

  1. STEP 1

    Combine potatoes and water in bowl. Cover with vented plastic food wrap. Microwave, stirring once, 5-6 minutes or until steaming hot and partially cooked. Drain.

  2. STEP 2

    Melt butter in 10-inch skillet until sizzling; add garlic, chicken pieces and mushrooms. Cook over medium-high heat, stirring occasionally, 7-9 minutes or until lightly browned. Add potatoes; mix lightly.

  3. STEP 3

    Reduce heat to medium. Cover; cook, stirring occasionally, 5-8 minutes or until potatoes are just tender. Stir in peas, lemon zest, rosemary and salt. Cover; continue cooking 3-4 minutes or until peas are tender.

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