Lemon Chicken and Veggies |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Eight ingredients are all you need to put a beautiful dinner on the table tonight. Shredded carrots and baby spinach are very nutritious and a healthy part of this meal. Simple & Delicious Test Kitchen Ingredients:
1/4 cup king arthur unbleached 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 |
Directions:
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.
2. 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.
3. Add broth to pan, 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.
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