AuthorE. Gluten
TweetSave
Yields1 Serving
 1 ¼ tsp Lemon Pepper
 4 lbs Chicken, breasts tenderloins, or thighs
 2 tbsp Butter
 1 cup Carrots, diced
  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.

Ingredients

 1 ¼ tsp Lemon Pepper
 4 lbs Chicken, breasts tenderloins, or thighs
 2 tbsp Butter
 1 cup Carrots, diced
  cup Green Onions, chopped
 ¾ cup Chicken Broth
 1 tbsp Eating Gluten Free All-Purpose Flour
 ¼ cup Sour Cream
 1 tsp Parsley Flakes

Directions

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.

Gluten Free Lemon Pepper Chicken Sauté