Lemon-Pepper Chicken Saute

I found this recipe in my recipe box, and then found it on this website (It's easier to copy and paste than to type it all!) We had this last week, but I didn't post it, I forgot. I used fat free sour cream, an julienned some regular carrots. It was really simple and really good.

Lemon-Pepper Chicken Saute
1 pound boneless skinless chicken breast halves
1 1/4 teaspoons McCormick® Lemon & Pepper Seasoning Salt
2 tablespoons butter
1 cup baby carrots, quartered lengthwise
1/3 cup sliced green onion
3/4 cup chicken broth
1 tablespoon flour
1/4 cup sour cream
1 teaspoon McCormick® Parsley Flakes


1. Season both sides of chicken with lemon & pepper. Melt butter in large skillet on medium heat. Add chicken; cook 6 to 7 minutes per side or until cooked through. Remove chicken to serving platter; keep warm.

2. Add carrots and onions to skillet; cook and stir 2 minutes. Whisk broth and flour. Pour over vegetables; bring to boil. Reduce heat to low; simmer 2 minutes.

3. Stir in sour cream and parsley; simmer 2 minutes. Spoon over chicken.