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Lemon Chicken and Veggies Recipe

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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

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Lemon Chicken and Veggies Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

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

Directions

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.

Nutritional Facts 1 chicken breast half with 1/3 cup vegetables and 1/4 cup sauce equals) equals 498 calories, 30 g fat (17 g saturated fat), 161 mg cholesterol, 698 mg sodium, 18 g carbohydrate, 3 g fiber, 40 g protein.

Originally published as Lemon Chicken and Veggies in Simple & Delicious January/February 2009, p46

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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