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Prep Time: 25 min
Cook Time: 0 min

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Ingredients

For 4 Servings

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1-1/2 lb boneless skinless chicken breast halves
salt and pepper to taste
1 tsp lemon-pepper seasoning
1/4 cup butter, cubed
2 tbsp minced green onions
1 cup heavy whipping cream
2 tbsp lemon juice
1 tsp dried tarragon
hot cooked rice

Directions

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1 Pound chicken to 1/4-in. thickness; cut each half into three pieces. Season with salt, pepper and lemon-pepper. In a large skillet, saute a third of the chicken at a time in butter until browned and no longer pink. Remove and keep warm.
2 In the same skillet, saute onions until tender. Add the cream, lemon juice and tarragon; bring to a boil. Cook and stir 5-6 minutes or until thickened. Serve with chicken and rice. Yield: 4 servings.

Directions

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1. Pound chicken to 1/4-in. thickness; cut each half into three pieces. Season with salt, pepper and lemon-pepper. In a large skillet, saute a third of the chicken at a time in butter until browned and no longer pink. Remove and keep warm.

2. In the same skillet, saute onions until tender. Add the cream, lemon juice and tarragon; bring to a boil. Cook and stir 5-6 minutes or until thickened. Serve with chicken and rice. Yield: 4 servings.

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