1 ¼ tsp Lemon Pepper
4 lbs Chicken, breasts tenderloins, or thighs
2 tbsp Butter
1 cup Carrots, diced
⅓ cup Green Onions, chopped
¾ cup Chicken Broth
1 tbsp Eating Gluten Free All-Purpose Flour
¼ cup Sour Cream
1 tsp Parsley Flakes
1
Rub lemon pepper onto the chicken.
Melt butter in a large skillet over medium heat.
Saute chicken 7-10 minutes per side or until done.
Remove from skillet and keep warm.
2
In the same skillet, add carrots and onions. Saute for 2 minutes.
Whisk together broth and Featherlight mix and pour over vegetables.
Bring to boil and simmer for another 2 minutes.
3
Add sour cream and parsley. Simmer for an additional 2 minutes.
Pour over chicken and serve.
CategoryLunch & Dinner
Ingredients
1 ¼ tsp Lemon Pepper
4 lbs Chicken, breasts tenderloins, or thighs
2 tbsp Butter
1 cup Carrots, diced
⅓ cup Green Onions, chopped
¾ cup Chicken Broth
1 tbsp Eating Gluten Free All-Purpose Flour
¼ cup Sour Cream
1 tsp Parsley Flakes
