2 tbsp lemon pepper seasoning blend (such as Mrs. Dash)
6 (1 1/2 lb total) boneless skinless chicken breast halves
1/3 cup flour
1 tbsp unsalted butter
1 medium lemon, juiced and zested
1 cup chicken broth
1 1/2 tsp Splenda brown sugar blend
Preheat oven to 375 degrees.
Combine the seasoning blend with the flour in a pie plate; combine thoroughly. Coat the chicken pieces in the mixture.
Heat the butter in a large nonstick skillet; add chicken and cook just until brown on both sides. Transfer to a baking dish or pan.
Combine the lemon juice and zest, chicken broth, and Splenda together in a small bowl; pour over the chicken.
1/3 cup flour
1 tbsp unsalted butter
1 medium lemon, juiced and zested
1 cup chicken broth
1 1/2 tsp Splenda brown sugar blend
Preheat oven to 375 degrees.
Combine the seasoning blend with the flour in a pie plate; combine thoroughly. Coat the chicken pieces in the mixture.
Heat the butter in a large nonstick skillet; add chicken and cook just until brown on both sides. Transfer to a baking dish or pan.
Combine the lemon juice and zest, chicken broth, and Splenda together in a small bowl; pour over the chicken.
Bake 30-35 minutes at 375 degrees or until the chicken is cooked through.
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