- 4 skinless, boneless chicken breasts
- 2 teaspoons lemon pepper seasoning
- 4 tablespoons butter, divided
- 1 cup thinly sliced carrots
- 1/3 cup thinly sliced green onions
- 2 cups chicken broth
- 2 tablespoons all-purpose flour
- 1/4 cup sour cream
- Rub chicken breasts with lemon pepper seasoning. Melt 2 tablespoons butter in a large skillet over medium heat. Cook chicken breasts until juices run clear, 7 to 10 minutes per side. Remove chicken from the skillet and cover with foil.
- Add remaining 2 tablespoons butter, carrots, and green onions to the skillet. Saute until crisp-tender, stirring frequently, 3 to 5 minutes.
- Whisk chicken broth and flour together and pour over the vegetables in the skillet. Bring to a boil; simmer until thick, about 5 minutes. Add sour cream and mix well. Return chicken breasts to the skillet. Heat until warmed through, 3 to 5 minutes.
07/10/2019
recipepes.com
lemon pepper chicken breast, recipe
PT15M
PT1H
5
455 calories
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