2 boneless, skinless chicken breasts
1/2 teaspoon lemon pepper seasoning
1 tablespoon butter or margarine
2 small shallots, sliced
3 tablespoons fresh lemon juice
Sprinkle chicken evenly with seasoning. In medium nonstick skillet, melt butter over medium heat. Add chicken and 1/2 of the shallot slices. Cover. Cook 5 minutes. Turn chicken over. Cover. Cook 3 minutes longer. Stir in remaining shallot and lemon juice. Cover. Reduce heat to medium low. Cook 3 to 5 minutes or until shallot is tender and internal juices of chicken run clear. Or insert instant read meat thermometer in thickest part of chicken. Temperature should read 170F. Drizzle juices from pan over chicken. Garnish with lemon wedges, if desired and serve with steamed broccoli and carrots. Refrigerate leftovers immediately. Serves 2.
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