Sunday, August 24, 2014

The Wow Factor


I was looking for a quick and tasty chicken dinner last week, and one thing I saw over and over was a recipe called Chicken Lazone.  It is rumored to have come from Brennan's Restaurant in New Orleans, although it's not on any Brennan's menu that I could find.  There are many recipes out there for this, so I thought I'd try it.      

This chicken was so ridiculously easy.  Like seriously stupid easy.  And the flavor...WOW!  That's all I could say.  I can't believe such a simple dish could be so amazing!  My son loved it so much he ate two huge chicken breasts.  I served mine with some pasta that I tossed with butter and Parmesan cheese.  You will be wowed too!  I did not give measurements for the seasoning since I'm very heavy handed with salt and seasonings.  Just sprinkle some on each piece of chicken and use as much or as little as you like.  Enjoy!

CHICKEN LAZONE
4 boneless, skinless chicken breasts
Seasoned salt (like Lawry's)
Chili powder
Onion powder
Garlic powder
Cayenne pepper
1/4 C butter
2 C heavy cream
2 T Italian parsley, chopped

Melt the butter in a large skillet over medium high heat. Sprinkle the seasoned salt, chili powder, onion powder, garlic powder, and cayenne pepper all over both sides of the chicken breasts.  Cook them in the butter until well browned on both sides, about 6-8 minutes each side (could be longer if they are thick).  Remove them from the pan and keep them warm in a 200 degree oven.  Turn the heat down to medium and pour the heavy cream into the same pan and whisk. Cook and whisk until the cream starts to thicken and bubble. Remove from the heat and stir in the parsley.  Serve the sauce over the chicken.  Serve with pasta, if desired.

47 comments:

  1. Please give a suggestion as to how much of each spice to start with Thanks!

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    1. I just took generous pinches of each and sprinkled it over each breast, but I'm pretty heavy handed with seasonings and salt. You could start with maybe a quarter to a half a teaspoon per breast. Enjoy!

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    2. Thanks, we are trying this today!

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    3. You're welcome. I'd love to hear how it turns out!

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  2. where is the bacon and cheese come into play?

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    1. LOL..while those are in my title, I don't always include all four in each dish. But there is usually at least one of them. Enjoy!

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    2. I bet bacon would be YUMMY in this and I topped it with a good sprinkle of parm..... :-)

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    3. Bacon & parm sound fantastic! Thanks for the idea!

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  3. I made this last night. It was delicious. I didn't put it over anything like pasta, so I have a ton of sauce left over, so tonight I'm going to do shrimp the same way and pour the leftover sauce over them. Thanks!

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    1. You're welcome, Kristen! And I think shrimp sounds fantastic this way!

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  4. Am I the only one who can barely read this recipe?

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    1. I'm really not sure why it's doing that. It's only this one recipe that isn't loading right. If you put another comment for me with your email, I won't publish it and I will email you the recipe. I think it's my webhost that is having the problem. Sorry for the inconvenience!

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    2. A friend made this for dinner while I was visiting. AMAZINGLY DELICIOUS! Can't wait to make it for my family.

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    3. Thank you so much! I'm so glad you liked it!

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  5. I made this with one cup of cream and 1 cup of water mixed with 2 T. of flour. It was very rich and I didn't miss the other cup of cream. I cut the breasts into cutlets (pounded a little) and sprinkled them thoroughly if not generously with the seasonings and it was delicious.

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    1. Thank you, Charmaine! I'm so glad you liked it!

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  6. This was amazing! :)

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  7. I'm in middle of making this guess I should have read it bettEr before starting this r you have no measurements on spices?
    I hope mine is not terrible ��

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    1. I don't always give measurements for spices since I tend to be very heavy handed. A light sprinkling will do. I'm sure yours will be fine. Enjoy!

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    2. I've been making Chicken Lazone for many years ... for those requesting amounts for spices, these are the amounts from Brennan's: 1 tsp salt, 1-1/2 tsp chili powder, 1-1/2 tsp onion powder, 2 tsp garlic powder, cayenne to your taste; I pound out my chicken breasts so they will cook evenly, dredge them in the spice mixture ... they are wonderful and everyone I have shared the recipe with raves about them :)

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  8. can u use cream of chicken in place of heavy cream?

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    1. Hi, Veronica. You probably could use cream of chicken, but you may need to thin it out a little with milk or water. Enjoy!

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  9. This will be my 3rd time making this. My whole family enjoys this meal. It's full of flavor and I didn't have to spend hours in the kitchen. I'm a working mom so this fit right in my schedule!

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    1. I'm so glad to hear it! It is very easy to make and delicious!

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  10. It is from Brennan's, my husband use to work there. He would make this at home and I still make it today. Only difference is I cut up the chicken breasts and then pour the heavy cream in with the chicken and I add a chicken bouillon cube or two and also grate some parmesan in there. I serve it over angel hair. I also like to add some feta cheese on top

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    1. Thank you for confirming that. And your way sounds delish too! Thank you!

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  11. This is exactly how fried chx gravy is made sans the spices from these chicken breasts. Pour out most of the grease, add the cream to the leftover fried chx bits, spice from it's own recipe, etc. and voila. Frying chicken is a little scarier but the gravy can be made from almost any protein fried up in it's relevant spice or mix. Try with biscuits and gravy for breakfast. It's extremely easy and the cream and butter don't hurt. I cut down the cream with condensed milk and chicken broth (make sure its NOT sweetened condensed milk... just plain condensed milk). Sorry for stepping into this recipe, I heard a mention about time savers and thought I'd add a little off the cuff.

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    1. Here it would be evaporated milk, not condensed.

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  12. This is a family favorite! We make it often and tonight I made it with pork chops, mashed potatoes, and asparagus. It is always devoured quickly. We also add goat cheese in the sauce.

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  13. I just melded this recipe and my own for Alfredo sauce and my husband said it was the best thing I have ever cooked! Thanks for the idea! I used 4 oz of cream cheese melted into the butter, then 1 cup of milk, and 1/2 c of Parmesan cheese and whisk until smooth instead of the heavy cream. Took it to a whole new level!

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  14. I made this tonight. It was fantastic and easy! I'm going to try the idea above next time. My husband loved it.

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    1. Thank you so much! I'm so glad you both enjoyed it!

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  15. I made this about 4 years ago and I lost the recipe and forgot the name. I have been on the hunt for it ever since. Thank you so much for posting it. I'm trying it again this weekend.

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  16. This was delicious...I will definitely make it again. I put 2 tablespoons of flour in with the butter, after chicken was cooked, and then I used skim milk instead of cream. I also added 1/2 cup Parm cheese, for added flavor! Sooooo good!

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  17. This dish was delicious...I will definitely make it again! After I cooked the chicken, I added 2 tablespoons flour, cooked it a bit, then added 2 cups skim milk, instead of cream. I also added 1/2 cup Parm cheese....sooooo good!

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  18. This is amazing and one of our new family favorites.

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    1. Thank you so much, Dorinda! I'm so glad you like it!

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  19. We tried this tonight - added parm to the cream mixture and it was delicious - none left!!
    Thank you
    Amy Browning

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    1. You're so welcome, Amy! And parm sounds like a great addition!

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  20. would love to figure out how to make this in my pressure cooker"

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    1. Hi, Linda! You probably could do it, but you won't get the browning on the chicken. I'm not sure how the sauce would work. But I'd love to know if you try it and how it turns out!

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    2. oh the browning is not a problem with the new electric pressure cooker like the one on tv and others are pretty much the same you simply click brown and do it all in the same pot its just the time factor that needs to be figured out.

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    3. Wow! I just looked at mine, and it does have a browning function. If you figure it out, please let me know! And I will have to try the brown button!

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    4. that is one of the things I love best about this power pressure cooker xl not sure if all the other have the browning function but it saves you a lot of time as you can virtually do everything in one pot. you press the browning button and brown your meat then continue on with your normal time button to cook.

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    5. I have only used it to make beans and rice. LOL...I will certainly try it!

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