2 tbsp. Lemon Pepper Seasoning Blend
1 tbsp. All Purpose flour
12 oz. Boneless, skinless chicken breasts
1 tbsp. Unsalted Butter
1 medium fresh lemon
1 cup low sodium chicken broth

Combine lemon pepper seasoning blend with flour on a large plate, pat chicken dry, and roll in flour mixture. Heat butter in large skillet, add chicken and brown on both sides, about 3 minutes each side. Meanwhile, remove zest from lemon, squeeze juice from lemon, and mix zest and juice with chicken stock. Pour over chicken, cover and cook for 15 minutes. Remove lid and cook for an additional 5 minutes or until juice run clear.

Yield 4 Servings.