Another victor utilizing storeroom flavors like white pepper, bean stew powder and paprika, this Chicken Lazone is really delicate, stacked with flavor and the cream sauce to pass on for. Served over noodles to absorb the tasty sauce, this is on the table in less than 30 minutes.
Reputed to have come from Brennan’s Restaurant in New Orleans, yet who knows it’s actual inception, this Chicken Lazone is one of my top choices for speedy and delectable, on the table in less than 30 minutes sort of dinners.
The flavoring is immediately made utilizing wash room flavors like white pepper, stew powder, garlic and onion powders and paprika. How simple, isn’t that so?
The skillet gets deglazed with cream and the sautéed pieces are scraped up and the sauce lessens and thickens.
What’s more, that sauce! I’m revealing to you it’s astonishing. I commonly serve this over pasta noodles or pureed potatoes with the sauce poured over.
I’ve likewise been know to sop up additional sauce with bread, so whatever you like, be prepared to appreciate a scrumptious supper and serve it up in only minutes.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 4 tbs olive oil
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp white pepper
- 1 lb linguine
- 1 cup heavy cream (See Note 1)
- 4 tbsp parsley chopped
Instructions
- In a small bowl whisk together the garlic, onion and chili powders with the paprika, salt and white pepper. Reserve 2 teaspoons and set aside.
- If chicken breasts are large, split by cutting each horizontally to butterfly and create two pieces. Season both sides of each chicken piece in a large bowl, pressing spice mixture with your hands to adhere. Reserve any leftover spice mix for the sauce.
- In a large skillet over medium heat add olive oil and sauté chicken several minutes each side to brown. Cook in batches to not over crowd if necessary.
- Remove chicken from the pan, cover and keep it warm.
- In a large pot of boiling salted water, cook pasta according to package instructions and drain. In a bowl, toss pasta with some olive oil and half of the chopped parsley. Set aside and keep covered.
- Add the reserved spice mix to the sauté pan and cook for a minute. Add the cream, stirring to mix and bring to a boil. Turn heat to low and cook to reduce by half and sauce coats the back of a spoon, about 10-15 minutes.
- Serve chicken over pasta dressed with olive oil an seasoned with salt and pepper. Pour sauce over all and sprinkle chopped parsley over top.
Notes
- Feel free to substitute Half and Half cream for heavy.
Nutrition
Calories: 1022kcal | Carbohydrates: 89g | Protein: 64g | Fat: 43g | Saturated Fat: 17g | Cholesterol: 226mg | Sodium: 889mg | Potassium: 1202mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1745IU | Vitamin C: 8.2mg | Calcium: 79mg | Iron: 3mg
