Chicken with Lemon Herb sauce and roasted veggies

I've been trying to come up with new recipes lately. I've wanted to do some sort of lemon herb sauce for a while now, but let's just say...anything involving lemons that I've tried before, has NOT been good. At all. Really. Apparently I just don't know how to gauge how much lemon-y-ness to add. I usually over-do it, and it's just...awful. Haha. So this time, I was determined to make something palatable. And for once...I managed. It actually worked. It was amazing. Haha.

I roasted some veggies to go with the chicken. Fresh green beans and carrots, to be exact. I think they went well together. Ok, enough talk. Here's the good stuff.

Ingredients:
-Chicken breast (as many as needed)
-flour, for dredging
-egg wash (raw egg and milk scrambled together), for dredging
-bread crumbs, for dredging
-3 tablespoons butter, divided (2 tablespoons for chicken, 1 tablespoon for sauce)
-1 tablespoon flour for sauce
-1/2 cup milk (I used 2%)
-3/4 cup heavy cream
-approximately 2 tablespoons lemon juice (fresh squeezed!!!)
-1/4 teaspoon rosemary
-fresh green beans, enough to feed everyone
-fresh carrots, enough to feed everyone
-salt and pepper

Directions:
Preheat the oven to 350 degrees.

Wash the veggies. Snap the ends off the green beans. Peel and cut the carrots into a similar size and shape as the green beans. Spray a baking pan with cooking spray and spread the veggies on it.

Dredge the chicken in the flour, then the egg wash, then the breadcrumbs. Melt 2 tablespoons of butter into a skillet.

Brown the outside of the breaded chicken, then place the chicken breast on top of the veggies.

Place in the oven and roast until the chicken is cooked through and the veggies are crisp tender (about 15-20 minutes).

Melt 1 tablespoon of butter in a small skillet over medium heat. Whisk in the tablespoon of flour and allow to cook for a few minutes. Add the milk and cream, whisking to combine well. Continue cooking, stirring frequently, until the sauce begins to thicken. Stir in the lemon juice and rosemary, and allow to thicken up again, stirring frequently.

When the sauce reaches the right consistency, (it should coat a spoon dipped into it, but should still flow easily), it's done!

Serve the veggies with the chicken, and spoon some of the sauce directly over everything. The sauce tastes just as good on the veggies as the chicken. Enjoy the yumminess!