Creamy Lemon Pepper Chicken |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This came from the lowcarbfriends bulletin board. Thanks, whoever you are, and I hope everyone likes it as much as we did. I served it with a salad but it would probably be good over rice or pasta as well. Ingredients:
4 boneless chicken breasts or 8 -10 chicken cutlets |
carbquick low-carbohydrate baking mix |
cooking spray |
black pepper |
1/2 cup butter |
1/4 cup heavy cream |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 pinch salt |
1 teaspoon black pepper |
1/4 cup lemon juice |
1 teaspoon splenda sugar substitute or 1 teaspoon artificial sweetener, of choice |
Directions:
1. Pound chicken breasts thin (optional but preferred).
2. Dredge in Carbquick or lowcarb bake mix.
3. Lay in baking dish sprayed with cooking spray.
4. Sprinkle black pepper to taste on top.
5. Bake at 375 for 35 minutes.
6. While the chicken is baking, make the sauce.
7. Melt the butter in a small saucepan and whisk in the rest of the ingredients.
8. Let the sauce reduce to desired thickness over low heat and pour over the chicken after it is done baking.
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