YIELD:4 servings, each with 2 grams of carbohydrates, a trace of fiber, and 44 grams of protein.
INGREDIENTS:
- 1 cut-up broiler-fryer
- 1 1/4 teaspoons lemon pepper
- 1 1/4 teaspoons onion powder
- 1 teaspoon salt
- 1/4 cup chicken broth
- 1/2 cup heavy cream
- 1 1/2 teaspoons spicy brown or Dijon mustard
INSTRUCTIONS:
- Preheat the oven to 375°F.
- Sprinkle the chicken pieces with 1 teaspoon of lemon pepper, 1 teaspoon of onion powder, and the salt. Arrange in a roasting pan, and roast, basting once or twice, for about 1 hour or until the juices run clear when the chicken is pierced.
- Remove the chicken from the roasting pan and skim off the excess fat, leaving just the brown drippings. Place the roasting pan over a low burner, add the chicken broth to the pan, and stir, scraping up the tasty brown bits off the bottom of the pan. When the broth is simmering, add the cream, the rest of the lemon pepper and onion powder, and the mustard. Stir well, heat through, and pour over the chicken.
