How to make it

  • Season both sides of chicken wih lemon pepper.
  • Melt butter in large skillet on medium heat.
  • Add chicken; cook 6-7 minutes per side or until cooked through.
  • Remove chicken to serving platter; keep warm.
  • Add carrots and onions to skillet; cook and stir 2 minutes.
  • Whisk broth and flour.
  • Pour over vegetables; bring to a boil.
  • Reduce heat to low; simmer 2 minutes
  • Serve gravy spooned over chicken.
  • NOTE: McCormick suggested stirring in some sour cream (1/4-cup) and parsley flakes (1-tspn) during the last 2 minutes but I didn't do that and the results were delicious anyway.
  • Also-
  • -while the chicken was cooking I sliced up the baby carrots and put them in a bowl of salty water in the microwave for 12 minutes on high and they were perfectly done with the remainder of the cooking on the stove top. . . . .just a suggestion that worked for me.
  • -Susana

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    " It was excellent "
    mumtazcatering ate it and said...
    thanks Susana for a wonderful recipe this is how i sometimes prepare my chicken ----it really is quick,especially when i am rushed for time :}
    it truly is delicious,,,,with a little garlic added as well
    have a blessed day
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