1 ¼ tsp. Lemon Pepper seasoning
4 chicken breasts
2 tbs. Butter
1 c. baby carrots, quartered legnthwise
1/3 c. sliced green onions
¾ c. chicken broth
1 tbs. Flour
¼ c. sour cream
1 tsp. Parsley flakes
Melt butter in large skillet, rub lemon-pepper on chicken breasts and saute for 7-10 min. per side until done. Remove from skillet and keep warm. Add onions and carrots to skillet and saute for 2 min. Whisk together broth and flour, pour over veggies and bring to boil. Simmer for 2 min. Add sour cream and parsley and simmer for another 2 min. Spoon mix over chicken.

4 tsp. vegetable oil
2 lbs. chicken breast tenders
2 tsp. chopped garlic
2-10oz pkgs. frozen artichoke hearts, defrosted
2-8oz. pkgs. sliced mushrooms
12oz. can evaporated milk
28oz. can diced tomatoes
2 tsp. dried basil
2 tsp. dried tarragon
1 tsp. salt
½ c. sliced almonds
Heat oil in a large skillet and brown tenders, then add garlic, artichokes, and mushrooms and saute for another 3-4 minutes. In a separate bowl, combine remaining ingredients and stir well, then combine with chicken mix. Coat 9×13 baking dish with cooking spray and add chicken mixture. Top with almonds. (Freeze if desired; place frozen casserole in cool oven for an hour then set oven to 350.) If fresh, bake @350 for 25-35 minutes.