|Chicken Lazone, made using boneless, skinless chicken breasts, either cut into chunks, tenders or left whole, highly seasoned and pan seared, then served with a creamy butter sauce over pasta, rice or mashed potatoes.|
Chicken LazoneThis Chicken Lazone recipe seems to have blasted across the internet recently, but what you probably didn't know was that it was developed back in the mid to late-90s by Chef Lazone Randolph of Brennans Restaurant in New Orleans.
He wrote it for the cookbook, Sugar Bust for Life with the Brennans, a companion guide for the then very popular Sugar Buster's Diet, a project with which Ellen Brennan was involved as a consultant, editor and publisher. I definitely remember that diet, written by a group of Louisiana doctors, and it seemed everybody I knew from New Orleans was doing it for awhile, which probably prompted the cookbook.
It was, of course, minus the pasta, since wheat flour pasta was unheard of back then, though somebody along the way added it as a serving suggestion for the rest of us. It is also delicious on it's own or served over mashed potatoes or white, brown or yellow rice though. Try my homemade yellow rice from page 117 of my cookbook, Deep South Dish Homestyle Southern Recipes. It is divine with Chicken Lazone.