Wednesday, March 2, 2011

Chicken Lazone

This recipe comes from the restaurant "Brennan's" located in New Orleans but was "doctored" by us. No one has to know how simple and quick it is. 

Prep Time: 5 mins
Total Time: 25 mins
Servings: 2


  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon McCormick Cajun spice
  • boneless skinless chicken breasts
  • 1/4 cup butter, divided
  • 1/2 cup heavy cream

Note: We cut the chicken into strips (or tenders) and served it over  rice.  It would be excellent over pasta.
1.Combine the seasonings and coat chicken breasts
2.In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
3.Pour the cream into the skillet and lower the heat.
4.Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.

For perfect rice every time Nancy and I use the Cuisinart Rice Cooker Nancy has said previously that if she could have only one "kitchen gadget" it would be this rice cooker. I guess she was telling the truth because now that we full-time in the RV she has cut down to the bare essentials and the rice cooker remains!

1 comment:

  1. Prepared your recipe and loved it. We used Tyson precooked frozen chcken strips and pasta. It was so good we've already had it twice. Very quick and easy. Thanks