Chicken Lazone

"This recipe comes from the restaurant "Brennan's" located in New Orleans. No one has to know how simple and quick it is. I posted this recipe exactly as it was in the book, however, if you like a little "heat" please feel free to add some cayenne pepper to taste."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by angpetersj photo by angpetersj
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Dena L. photo by Dena L.
Ready In:
25mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Combine the seasonings and coat chicken breasts.
  • In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
  • Pour the cream into the skillet and lower the heat.
  • Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
  • When butter is melted place chicken breasts on four plates and top with the sauce.

Questions & Replies

  1. Are there chives, parsley or spring onions added? It is not listed but a green food item is shown in the picture. Also, those look like chicken thighs instead of chicken breasts can either be used to make this recipe?
     
  2. Is there something missing from the ingredients? The sauce looks very tomato-ey, yet no mention of tomatoes… Can you please clarify? Thank you… Pam S
     
  3. hi, how is this red and how is there so much juice in this recipe?? thanks
     
  4. How is the chicken cooked thoroughly if only 7-8 minutes and "several minutes simmering?
     
  5. How would you make this in the slow cooker?
     
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Reviews

  1. Thank you Luby for a great recipe. As I try to substitute low fat ingredients for most recipes, I wondered how I would go doing it for this one without sacrificing flavor but it worked out great. I substituted olive oil spray for the butter and skim evaporated milk for the cream in the sauce – I didn’t add butter to the sauce at the end of cooking either. I cut each chicken breast into 4 strips and shook them in a freezer bag along with the dry ingredients until they were evenly covered. The sauce didn’t thicken like it would have if I had used the cream but the flavor was still there and the chicken strips in the thin sauce were great served over rice. Glen.
     
  2. I'm giving it 5 stars because it is so easy and very moist. I enjoyed the flavor, but I do have a few notes.<br/><br/>I added only a pinch of salt which was plenty. I felt at the end of cooking I could always add a bit more salt if needed, but it definitely was NOT. A small pinch was plenty for me.<br/><br/>As you noted, I did add cayenne, but I like heat, so I did do that and I was glad I did.<br/><br/>Make sure to use Heavy cream, it will thicken naturally, half and half or milk will NOT, and using UNSALTED butter to me is important. As I said you can always add more.<br/><br/>For those who said the chicken took longer to cook. Yes, every piece of chicken regardless of weight can vary in thickness and therefore take longer. I pounded mine, just lightly in the center to make it a bit more even. I didn't flatten it however, just a light couple of pounds to make mine even. I cooked as you said, probably 6-8 minutes for me per side until golden brown before I added the cream, the chicken was close to being done at that point. You just got to adjust cooking time according to how thick your chicken is.<br/><br/>I didn't find more sauce was necessary. I enjoyed it as is. I thought the nice glaze it made was just enough.<br/><br/>I served mine over a yellow rice which I added some cilantro to, thin sliced the breast and laid it on top and then added chopped black olives as a garnish. Served it with sauteed green beans and shallots for a very easy dinner.<br/><br/>It was very enjoyable and everyone liked it. Salty was the only thing I thought was off. But again, that can be a personal taste.<br/><br/>Nice recipe!<br/>Thx<br/>kim
     
  3. I can't get over how good this is! Such simple ingredients shouldn't add up to such great flavor, but they do. I didn't have boneless breast on hand, so I used skinned chicken drumsticks and some wings - just adjusted the cooking time a bit. I added a little water to the pan after I browned them and let them steam 'til done, then added the cream and butter per directions. I think a key to the good flavor of the sauce is to let the chicken really brown - the spices get very dark and the flavor is intensified. I'm not surprised someone's DH would drink the sauce from the cup! Will definitely make again - thanks for posting!
     
  4. DELICIOUS! I doubled the sauce and served it all over fettucini because the sauce tasted so similar to alfredo sauce. It was absolutely LOVED! Thanks for a great, simple recipe!
     
  5. This didn't look like anything amazing, but due to the reviews, I tried it. I am so very glad I did- it was a huge hit. I have two children, ages 3 and 6, and for all four of us to agree on something is rare- they both gobbled this up, and DH has asked for it several times again. I used kosher salt and thought everything was just right. I have made it quite a few more times, and as with all leftovers (I always make extra) I have started playing a bit- I have added a good fragrant sweet curry powder instead of chili powder, and that was good, and also have stirred in a bit of peanut butter- a tremendous hit, especially with the children. If you are on the fence, please make this- something so simple and so delicious in such a short period of time is a gift in a busy household.
     
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Tweaks

  1. I used half and half and thickened with a little cornstarch mixed with chicken stock.
     
  2. Very good recipe. Needs less salt and something....else. Next time I will pound the chicken breasts to an even thickness. I doubled the recipe and added about 1/2 tsp cayenne and we couldn't taste any heat. Next time I will use more, or maybe crushed dried chili peppers. It might be better with a chipotle pepper in adobo sauce instead of cayenne. One son said it needed chunks of onion and fresh mushrooms - maybe those would be the missing ingredients. Thanks for posting.
     
  3. I used both fresh and dry garlic and onions. I also used half the salt. I used low fat milk and added tapioca flour to thicken it. Oh and I also doubled the recipe and sliced the chicken so it would cook faster.
     
  4. Wife found this recipe about a year ago, quickly became a family favorite. Recently tried it with fresh shrimp and scallops instead of chicken, turned out fantastic! We serve it with either angel hair pasta or gnocchi as well as broccoli.
     
  5. This was a delicious chicken recipe! I did use milk instead of the heavy cream and it thickened well with the butter. This is a keeper in my house!
     

RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
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