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Lemon & Pepper Seasoning flavors this saucy chicken and carrot medley with a distinct spicy lemon flair.
1 pound boneless skinless chicken breast halves
1 1/4 teaspoons McCormick® Perfect Pinch® Lemon & Pepper Seasoning
2 tablespoons butter
1 cup baby carrots, quartered lengthwise
1/3 cup sliced green onions
3/4 cup chicken broth
1 tablespoon flour
1/4 cup sour cream
1 teaspoon McCormick® Parsley Flakes
Sprinkle chicken with Seasoning. 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.
Stir carrots and onions into skillet. Cook and stir 2 minutes. Mix broth and flour in small bowl with wire whisk until well blended. Add to skillet; bring to boil. Reduce heat to low; simmer 2 minutes.
Stir in sour cream and parsley; simmer 2 minutes. Spoon sauce over chicken to serve.
(Amount per serving)
I have been making this recipe for several years now. It is so delicious and easy to make. Everyone who tries it likes it. I've even had requests for a copy of this recipe on several occasions. Sometimes, I leave out the sour cream and the green onions since the pan sauce is delicious even without them.
Personal preference tip: The type of lemon-pepper seasoning used to make this dish can make or break this dish. I recommend using McCormick's lemon-pepper seasoning since the generic brand's lemon pepper seasoning can sometimes taste like old/artificial lemon rind and very cheap.
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