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Lemon Chicken and Veggies

Lemon Chicken and Veggies
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
4 ServingsPrep/Total Time: 30 min.

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.
  • 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.
Nutrition Facts: 1 chicken breast half with 1/3 cup vegetables and 1/4 cup sauce equals) equals 498 calories,
© Taste of Home 2013

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Lemon Chicken and Veggies (continued)

Nutrition Facts: 30 g fat (17 g saturated fat), 161 mg cholesterol, 698 mg sodium, 18 g carbohydrate, 3 g fiber, 40 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013