1/2 lb. chicken breasts, skinned, boned, and cut into bite size pieces
1/4 c. all-purpose flour
Salt and freshly ground pepper to taste
4 tbsp. butter
1 med. carrot, peeled, julienned
1 tbsp. lemon juice
2 tbsp. orange juice
1/2 tsp. rosemary, crumbled
1 tbsp. chopped fresh parsley
Hot cooked rice

Dredge chicken in flour seasoned with salt and pepper. Melt butter in skillet over medium heat. Add the chicken and carrot to the skillet. Increase heat to medium high and cook, stirring constantly, until the chicken juices run clear when pierced with a fork (about 3 to 5 minutes). Add the lemon juice, orange juice, and rosemary. Stir for 2 minutes. Sprinkle with parsley and serve over rice. Serves 2.