I believe that we can thank Brennan's restaurant in New Orleans for creating the first version of Chicken Lazone. It look simple but it tastes amazing - maybe I can stop by to try their version if I ever make it to Louisiana.
- ½ tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Onion Powder
- 1½ tsp Garlic Powder
- 1 Pinch Cayenne Pepper
- 2 Skinless Chicken Breasts Approx. 150g each
- 30 g Unsalted Butter
- 50 ml Double Cream
Mix together the seasonings (salt, chilli powder, onion powder, garlic powder and cayenne pepper) and use to thoroughly coat the chicken breasts.
Put a skillet over a medium-high heat and add half of the butter. Once melted add in the chicken breasts and cook for 10 minutes, turning once.
Add the cream and remaining butter, lower the heat and cook for a further 5-10 minutes until the chicken is cooked through and the sauce has thickened.
Serve over cooked rice or pasta, with steamed green vegetables on the side.