| | Directions | 1. Mix flour, Seasoning and salt in shallow dish. Moisten chicken lightly with water. Coat evenly with flour mixture.
2. Melt butter in large nonstick skillet on medium heat. Add half of the chicken; cook 5 minutes or until lightly browned and cooked through, turning once. Repeat with remaining chicken.Variation: To make a pan sauce for the chicken, remove cooked chicken from skillet; keep warm. Stir 3/4 cup chicken broth into the skillet; bring to boil on medium-high heat. Reduce heat to low; simmer 5 minutes or until slightly thickened. To serve, spoon sauce over chicken. |
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
|  | | Ingredients | | - | | 1/4 cup flour |
| - | | 1 1/2 teaspoons McCormick® California Style Lemon Pepper with Garlic & Onion |
| - | | 1/4 teaspoon salt |
| - | | 1 pound thinly sliced boneless skinless chicken breasts |
| - | | 2 tablespoons butter |
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| | Nutrition (per serving) | Calories: 213 Calories
Fat: 9 Grams
Protein: 27 Grams
Cholesterol: 88 Milligrams
Carbohydrates: 6 Grams
Sodium: 290 Milligrams
Fiber: 0 Grams
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