4 (about 1 lb) boneless, skinless chicken breast halves
2 tbsp butter
1 1/4 tsp lemon & pepper seasoning salt
1 cup baby carrots, quartered lengthwise
1/3 cup sliced green onion
3/4 cup chicken broth
1 tbsp flour
1/4 cup sour cream
1 tsp parsley flakes

Lemon-Pepper Chicken Saute

1. Rub lemon & pepper seasoning salt on chicken. In large skillet, melt butter over medium heat.
2. Saut� chicken 7-10 minutes per side or until done, remove from skillet and keep warm.
3. Add carrots and onions to skillet. Saut� 2 minutes. Whisk together broth and flour. Pour over vegetables and bring to boil. Simmer for 2 minutes.
4. Add sour cream, parsley and simmer for another 2 minutes. Spoon over chicken and serve.
   Serves 4