Lemon Pepper Chicken

1 1/4 tsp lemon pepper seasoning salt
4 boneless skinless chicken breast halves (4 oz each)
2 Tbsp butter
1 cup baby carrots, quartered lengthwise
1/3 cup sliced green onions
3/4 cup chicken broth
1 Tbsp flour
1/4 cup fat free sour cream
1 tsp parsley flakes

Rub lemon pepper on chicken. In large skillet, melt butter over mediun heat. Saute chicken 7-10 minutes per side or until done; remove from skillet. Keep warm. Add carrots and onion to skillet. Saute 2 min. Whisk together broth and flour. Pour over vegetable. Bring to boil. Simmer 2 minutes. Add sour cream and parsley. Simmer 2 min. Spoon over chicken.

Makes 4 servings for 4 points each.