1 � t. lemon pepper
4 lbs. boneless skinless chicken breast
2 T. ghee
1 c. carrots, quartered
1/3 c. green onions, sliced
� c. chicken broth
1 T. Featherlight mix
� c. mayo
1 t. parsley flakes
Recipe
1. Rub lemon pepper on chicken. Saut� chicken in butter over medium heat 7-10 min. per side until done. Remove from skillet and keep warm.
2. In the same skillet add carrots and onions. Saut� for 2 minutes. Wisk together broth and flour and pour over the vegetables. Bring to boil and simmer for another 2 min.
3. Add mayo and parsley. Simmer 2 more minutes. Pour over the chicken and serve