Lemon Pepper Chicken
1 1/4 tsp. lemon and pepper seasoning salt (I honestly don't measure and probably used more)
4 boneless, skinless chicken breast halves
2 Tbs. butter
1 cup baby carrots, quartered lengthwise (I never buy these because regular carrots are cheaper. I just cut the carrots up into skinny matchsticks)
1/3 cup sliced green onion
3/4 cup chicken broth
1 tbs. flour
1/4 cup sour cream
1 tsp. parsley flakes
Rub lemon and pepper on chicken. (I use less chicken and cut it into bite-sized pieces and just sprinkle heavily with the lemon pepper.) In a large skillet, melt butter over medium heat. Saute chicken 7-10 minutes per side or until done; remove from skillet. Keep warm.
Add carrots and onions to skillet. Saute 2 min. Whisk together broth and flour. Pour over vegetables; bring to a boil. Simmer for 2 minutes.
Add sour cream and parsley. Simmer for 2 minutes. (Add chicken back into pan if using bite-sized pieces.) If using whole breasts, Spoon sauce over chicken.
When I make it with the bite-sized pieces of chicken, I place a spoonful of chicken onto the rice and then spoon some of the veggies and sauce over top.