Ok, ok – so it seems that nobody has ever heard of Chicken Lazone. Admittedly nor had I until a couple of years ago when I found the recipe online whilst looking for a quick way to make some chicken breasts a bit more interesting. The origin isn’t 100% certain but most sites seem to lead back to the same place – Brennan’s restaurant in New Orleans. Whether they are the creators or not doesn’t matter. The most important thing is that this tastes great and you should make it at home immediately!
For me, Chicken Lazone is a perfect example of a straightforward recipe that punches well above its weight. I guess that sometimes simplicity is king so why make anything more complex than it needs to be. I’ve never been to the Southern States but this does have a sense of creole-fusion cuisine about it. Coating the chicken with a punchy spice blend presumably reflects a range of African and Caribbean influences, frying it in butter then adding a splash of cream is unmistakably French.
With that “simple yet special” sort of feeling makes this a very flexible recipe. You can make it as fancy or easy as you like depending on what you serve it with. I would happily make this for friends or family coming round for dinner, but could equally enjoy it as a quick, weeknight supper. It’s all down to how much effort you feel like putting in. The good news is that even if the answer is “none” you’re going to end up with a cracking plate of food.
- ½ tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Onion Powder
- 1½ tsp Garlic Powder
- Pinch Cayenne Pepper
- 2 x Skinless Chicken Breasts
- 2 tbsp Unsalted Butter
- 4 tbsp Double Cream
- Mix together the seasonings (salt, chilli powder, onion powder, garlic powder and cayenne pepper) and use to thoroughly coat the chicken breasts.
- Put a skillet over a medium-high heat and add half of the butter. Once melted add in the chicken breasts and cook for 10 minutes, turning once.
- Add the cream and remaining butter, lower the heat and cook for a further 5-10 minutes until the chicken is cooked through and the sauce has thickened.
- Serve immediately and enjoy. I like this with mash, chips, rice, pasta – ok pretty much anything! Oh and some steamed green vegetables – for both flavour and colour.
|Estimated Values per Serving|
|of which Saturates||17||g|
|of which Sugars||0||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|