Friday, February 26, 2016

Chicken Lazone

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 Lazone

This 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.

The original recipe used only salt, 1-1/2 teaspoons each of chili and onion powder and 2 teaspoons of garlic powder, but I've expanded on that for my version. It's actually a basic, general purpose blend of seasonings that I use for chicken, pork and shrimp, when I'm not feeling super creative and just want to pan sear something.

Sometimes I take away, sometimes I'll add in some herbs like rosemary or thyme, but the salt, pepper, paprika, Cajun seasoning and onion and garlic powder are pretty standard. Sometimes I'll make a pan sauce, sometimes not, but I always like the idea of setting aside some of the seasoning mixture to flavor the sauce when I do.

Chicken Lazone can also be prepared with whole boneless breasts (pound them to even thickness), or chicken breasts cut into tenders if you prefer, rather than the larger chunks I did. The chicken is tossed in the seasoning mix and then seared in olive oil. As always, and especially with boneless, skinless chicken breasts, take care not to overcook. An instant read thermometer should read 165 degrees and no more.

The original sauce is finished off with a half a stick of butter and 1/2 cup of heavy cream, giving it just a light coating of a beautiful, rich and buttery sauce, which I found a little short when served with pasta or rice. I didn't really want that rich of a sauce by doubling it, so I just made a small roux to serve as a thickener and used 2% milk, which is what I keep on hand. That did the trick!

After the milk is incorporated, add the reserved seasoning into the sauce.

Cook until thick and bubbly, then return the chicken to the skillet just long enough to warm through.

Now... y'all already know that boneless, skinless chicken breasts - as popular as they are - are my least favorite cut of the chicken and frankly they seem to have bred the flavor right out of the chicken these days if you ask me, so I have taken to brining them no matter how I'm cooking them.

Just fill a zipper bag halfway with tap water, add 1/4 cup each of salt and brown sugar, seal and shake to mix well, add the breasts, reseal and set into a bowl. Refrigerate in the brine for 30 minutes, or up to 1 hour. If you have the time, it makes a difference, but if you don't just take extra care not to overcook the chicken.

Here's how to make it.

Recipe: Chicken Lazone

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 to 6 servings

  • 1-1/2 tablespoons olive oil
  • 3 pounds boneless skinless chicken breast, cut into tenders or large chunks
  • 8 ounces thin spaghetti noodles
For the Seasoning:
  • 1-1/2 teaspoons kosher salt, or to taste
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 to 1/2 teaspoon Creole or Cajun seasoning, or to taste, optional
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 teaspoons garlic powder
  • 1-1/2 teaspoons onion powder
For the Sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1-3/4 cup milk (I used 2%)
  • 1/8 teaspoon freshly grated nutmeg, optional

Heat half of the olive oil in a large skillet over medium high heat. Mix together seasonings in a zipper bag, reserve 2 teaspoons and set aside. Add chicken to bag, shaking to coat well. Place half of the chicken in skillet and cook until browned and cooked half through. Turn and brown other side, remove and set aside, loosely tenting to keep warm. Repeat with second batch adding remaining oil to skillet if needed. Meanwhile prepare pasta in salted water and according to package directions.

For the sauce, add butter to skillet and melt; add flour, cook and stir over medium heat for about 4 minutes or until about the color of peanut butter. Slowly stir in milk, add reserved seasoning and cook and stir over medium to medium high heat until bubbly and thickened, about 4 to 5 minutes. Stir in additional milk to adjust consistency if desired. Return chicken to pan, tossing to coat and warm through. Serve with a mixed garden salad and a green veggie.

Cook's Notes: Garnish with a sprinkle of chopped parsley for a little color. For extra flavor and a nice texture, I highly recommend brining poultry for cooking, especially boneless, skinless chicken breasts. Fill a zipper bag halfway with tap water, add 1/4 cup each of salt and brown sugar, seal and shake to mix well, add the breasts, seal and set into a bowl. Refrigerate in the brine for 30 minutes, or up to 1 hour. May also cut breasts into tenders or to use whole breast halves, pounding the thicker part of the breast so they are evenly thick.

Electronic Pressure Cooker: Prepare as above, preheating pressure cooker with the browning function, and brown all of the seasoned chicken. Pour in 1/2 cup of water or chicken broth, set for 3 minutes on high; quick release, remove chicken and set aside. Add butter to pressure cooker and turn to browning/saute function. Substitute 1 tablespoon cornstarch for the flour and whisk into the milk with the nutmeg. When liquid in pressure cooker begins to boil, slowly stir in milk, returning to boil, cooking and stirring until thickened. Turn off pressure cooker, return chicken to pot, toss to coat and serve over the cooked pasta.


Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y’all!

Baked Chicken with Creamy Almond Sauce
Pot Roasted Chicken with Bacon, Potatoes and Onion
Old School Oven Barbecued Chicken

Posted by on February 26, 2016
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Bookmark and Share
Related Posts with Thumbnails