Sprinkle 1 1/2 tsp of the lemon-pepper seasoning evenly over both sides of each chicken piece. In a large skillet melt 2 tbsp of the butter over medium high heat. Add chicken, cook for 8 to 10 minutes or until chicken is tender and no longer pink (170 degrees), turning once. Transfer chicken to a serving platter. Cover chicken; keep warm.
Add the remaining 1 tbsp butter to skillet. Add snap peas and the remaining 1/2 tsp lemon-pepper seasoning. Cook and stir over medium heat for 2 to 3 minutes or until snap peas are crisp tender. Serve snap pea mixture over chicken.