Chicken Lazone

I don't really know why this recipe is called Chicken Lazone, but that's what the original recipe dubbed it, so we'll roll with it. I Googled the term and I think it's something related to New Orleans?

Regardless, this is definitely a dish you need to try.

It.was.delicious.

Landon asked for 3rd helpings, which is saying a lot from my picky eater.

This dish is definitely not going to win any awards for health or diet functionality (butter and cream tend to not make those lists) but it definitely wins on the flavor scale. And EASY! The original recipe claimed it could be done in 15 minutes, and I think that's true, except I was also making sauteed zucchini and therefore got distracted a few times. 

So the recipe calls for heavy cream, and here's the stuff I used in India:

I don't really understand what the heck this stuff is. Because it doesn't have a high enough fat content to actually whip into whipped cream, but this stuff is THICK. Thicker than any heavy cream in America. Like, a semi-solid thick. So the recipe called for 2 cups of heavy cream, and I started pouring it in and after about a cup and a half started having second thoughts, so I stopped and didn't add the full two cups. The next time I make it I plan to use a mixture of milk and cream and see how it turns out. {Edit: I tried it, and it was great! A little bit thinner of a sauce but just as tasty.}

Enjoy! Be sure to lick all the sauce off the plate when you're done. :)

Chicken Lazone

Original Recipe

2-3 chicken breasts, cut into strips like chicken tenders

1/2 tsp salt

1 1/2 tsp chili powder

1 1/2 tsp onion powder

2 tsp garlic powder

1/4 cup butter, divided

1 cup cream

1/2 cup milk

250 grams of your pasta of choice

Cook pasta according to package directions.

Combine salt, chili powder, onion powder, & garlic powder. Sprinkle over both sides of chicken and rub in. 

In a saute pan, melt half of the butter over medium heat. Cook the chicken tenders until done, about 8 minutes. Remove the chicken from the pan and reserve on a plate.

Stir the cream and milk together in a cup. Add remaining butter to saute pan along with cream/milk. Stir to combine, and then place chicken back in pan. Lower heat and simmer for 5-7 minutes until sauce thickens. Spoon chicken and sauce over pasta.

Serves 3-4 people.