Lemon Pepper Chicken Breast

1. 1

   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.

2. 2

   Add remaining 2 tablespoons butter, carrots, and green onions to the skillet. Saute until crisp-tender, stirring frequently, 3 to 5 minutes.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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