1/2 lb. chicken breasts
1/4 c. flour
Salt and pepper to taste
4 tbsp. butter
1 med. carrot, cut into julienne strips
1 tbsp. lemon juice
1/2 tsp. dried 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 chicken and carrot. Increase heat to medium high and cook, stirring constantly until the chicken juices run clear when pierced with fork. Add lemon juice, orange juice and rosemary. Stir 2 minutes. Sprinkle with parsley and serve over rice.