Mother Dairy Salted Butter Lemon Herb With Peas Recipe

About this recipe

A high-protein dinner featuring tender chicken simmered with fresh peas, green onions, and a creamy lemon-thyme sauce. Perfect for solution seekers looking for a wholesome and satisfying meal.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 25 g Parsley
• 10 g Fresh Thyme
• 500 g X 2 Organically Grown Potato Combo
• 250 g Organically Grown Green Peas
• 100 g Mother Dairy Salted Butter
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 pc (200 g) Amul Sour Cream
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder

Instructions

1. 1. Melt 6 tbsp butter in a large skillet over medium heat.
2. 2. Add 1 lb potatoes, diced. Brown the potatoes slowly on all sides. Season with 1 tsp salt and 1/4 tsp paprika.
3. 3. Sprinkle the potatoes with 3 tbsp lemon juice. Reduce the heat to low, cover the skillet, and simmer for 30 minutes.
4. 4. Add 3 chopped spring onions to the butter in the skillet. Sprinkle 1 lb fresh peas and 1/4 cup chopped parsley over the potatoes. Cover and simmer for an additional 10 minutes, or until the potatoes are fully cooked.
5. 5. Remove the vegetables from the skillet and transfer them to a serving platter. Keep warm.
6. 6. Remove the skillet from heat. Stir in 1 cup sour cream, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp paprika into the pan drippings until well combined.
7. 7. Pour the creamy sauce over the vegetables, or serve it on the side as a dipping sauce. Serve hot.