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
| Amount Per 1 Serving | |||
| Calories | 319.45 Kcal (1337 kJ) | ||
| Calories from fat | 146.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.26g | 25% | |
|---|---|---|---|
| Cholesterol | 90.94mg | 30% | |
| Sodium | 286.82mg | 12% | |
| Potassium | 387.11mg | 8% | |
| Total Carbs | 31.08g | 10% | |
| Sugars | 3.31g | 13% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 12.11g | 24% | |
| Vitamin C | 8.3mg | 14% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 0.2mg | 1% | |
| Calcium | 34.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 160.53 Kcal (672 kJ) | ||
| Calories from fat | 73.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.17g | 25% | |
|---|---|---|---|
| Cholesterol | 45.7mg | 30% | |
| Sodium | 144.13mg | 12% | |
| Potassium | 194.53mg | 8% | |
| Total Carbs | 15.62g | 10% | |
| Sugars | 1.67g | 13% | |
| Dietary Fiber | 1.04g | 8% | |
| Protein | 6.09g | 24% | |
| Vitamin C | 4.2mg | 14% | |
| Vitamin A | 0.4mg | 26% | |
| Iron | 0.1mg | 1% | |
| Calcium | 17.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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