Lemon Chicken and Veggies Recipe

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Lemon Chicken and Veggies Recipe
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  1. 1/4 cup all-purpose flour
  2. 1 teaspoon lemon-pepper seasoning
  3. 4 boneless skinless chicken breast halves (6 ounces each)
  4. 1 package (0.9 ounce) hollandaise sauce mix
  5. 1 tablespoon lemon juice
  6. 4 tablespoons butter, divided
  7. 1/4 cup chicken broth
  8. 2 cups shredded carrots
  9. 1 package (9 ounces) fresh baby spinach
  1. In a large resealable bag, combine flour and lemon-pepper. Flatten chicken to 1/2-in. thickness. Add chicken, one piece at a time, and shake to coat.
  2. Prepare sauce mix according to package directions. Stir in lemon juice. Meanwhile, in a Dutch oven, saute chicken in 2 tablespoons butter for 4-6 minutes on each side or until no longer pink. Remove and keep warm.
  3. Add broth to pan, stirring to loosen brown bits. Add carrots and remaining butter; cook for 2 minutes or until crisp-tender. Add spinach; cook 3-5 minutes longer or until spinach is wilted. Serve chicken with sauce and vegetables. Yield: 4 servings.
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