This is one of my kids favorites. If you slightly pound the chicken breasts prior to cutting into strips, they will cook quicker and more evenly. You could even just slice the breasts in half, long ways to be quicker. I toss the chicken, flour and seasonings in a large Ziplock and incorporate well. Add a little garlic powder if you like. Be sure to cook the chicken low and slow in the butter or the butter will burn. I think it would be great with some asparagus, artichokes, zucchini, red pepper, or steamed broccoli added; maybe even green onions, garlic, and mushrooms. Sometimes I will deglaze the pan with a little white wine if I have any. You can add a little Dijon if you like, and more lemon to taste. I’ll bet it would be great over garlic mashed potatoes. I will often double the gravy part, as the kids really like it.