Chicken Lazone is a creamy, low carb New Orleans dish that is delicious served on it’s own. You can serve it over pasta or mashed potatoes for a more filling meal.
We are in the midst of a heat wave here in Rochester – that’s right…we hit 40 degrees today! The snow is putting up a good fight but is very slowly melting away. The snowbanks are so high that it could take a very long time to not see white anymore, but it looks like we could be seeing nicer weather for a while now. Finally!
I found this amazing Chicken Lazone recipe on food.com, posted by “Luby Luby Luby” with the description stating that it comes from the restaurant “Brennan’s” in New Orleans. I knew I had to try it because it had really good reviews. Of course, I made my changes to it that I thought would adapt it more to my taste. It turned out to be a wonderful dinner. The chicken turned out exactly as I had hoped. It was flavorful and moist, and there was just enough sauce to enjoy it over a side of pasta. I was actually surprised how it had so much flavor considering the few ingredients required to make it. Sometimes simple ingredients can add up to great, complex flavor.
Make sure to use the heavy cream as it will thicken naturally. Half and half and milk do not do as good of a job with that. You will want to drink this sauce – it’s so good.
If you just serve the chicken with the sauce spooned over the top then this can be considered a low carb meal. If you do this, you will want to cut the sauce ingredients in half or you will have way too much. Try this Chicken Lazone – you will love it.
- 1 teaspoon salt
- 1 1⁄2 teaspoons chili powder
- 1 1⁄2 teaspoons onion powder
- 2 teaspoons garlic powder
- ¼ tsp cayenne pepper
- 2 lbs chicken tenders or boneless, skinless breasts (I prefer the tenders)
- 1⁄4 cup butter, divided
- 2 cups heavy cream
- Combine all of the seasonings and coat chicken on both sides.
- In large saute pan/skillet melt half of the butter over medium-high heat and then add the chicken and cook for about 7 to 8 minutes, turning once, or until done.
- Pour the cream into the skillet and lower the heat.
- Simmer for several minutes, stirring until the sauce thickens (about 5 minutes) then add the remaining butter.
- When butter is melted place chicken breasts on the plates on top of mashed potatoes or pasta (whatever you are serving it with) and top all with the creamy sauce.
Recipe source: adapted from food.com