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.