Lemon Chicken and Veggies Recipe

By amity

Ingredients

• 1/4 cup all-purpose flour
• 1 teaspoon lemon-pepper seasoning
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1 package (0.9 ounce) hollandaise sauce mix
• 1 tablespoon lemon juice
• 4 tablespoons butter, divided
• 1/4 cup chicken broth
• 2 cups shredded carrots
• 1 package (9 ounces) fresh baby spinach

Preparation

Step 1

In a large resealable bag, combine flour and lemon-pepper. Flatten chicken to 1/2-in. thickness. Add chicken, one piece at a time, and shake to coat.

Prepare sauce mix according to package directions. Stir in lemon juice. Meanwhile, in a Dutch oven, saute chicken in 2 tablespoons butter for 4-6 minutes on each side or until no longer pink.

Remove and keep warm.
In the same pan, add chicken broth, stirring to loosen brown bits. Add carrots and remaining butter; cook for 2 minutes or until crisp-tender. Add spinach; cook 3-5 minutes longer or until spinach is wilted. Serve chicken with sauce and vegetables. Yield: 4 servings.