Chicken Lazone Recipes

CHICKEN LAZONE

Steps:

• Mix the spice blend in a shallow bowl.
• Heat the olive oil and butter in a large, high-sided frying pan over medium-high heat.
• Dredge the chicken in the spice blend then place it into the frying pan. Reserve any remaining spices. Cook the chicken until golden brown, about 5 minutes per side. Reduce the heat to medium if the chicken is browning too quickly. Remove the chicken from the pan.
• Add the garlic and let it cook for 1 minute. Add any remaining spice blend to the pan and mix it into the garlic. Add the cream and scrape the bottom of the pan to remove any bits that are stuck on.
• Put the chicken and any accumulated juices back into the pan. Bring the pan to a boil then reduce the heat and simmer for 3-4 minutes, or until the chicken is cooked through and the cream begins to thicken.

QUICK AND EASY CHICKEN LAZONE

Steps:

• Combine garlic powder, chili powder, onion powder, and pepper in a shallow dish. Add chicken strips and toss until coated on all sides.
• Melt 2 tablespoons butter in a skillet over medium-high heat. Add seasoned chicken strips. Cook and stir until browned on all sides, 4 to 5 minutes. Remove cooked chicken strips from skillet and set aside.
• Keep skillet on medium heat and pour in heavy whipping cream to deglaze skillet, scraping up all brown bits. Lower heat and simmer until sauce has reduced by half, 5 to 7 minutes. Add remaining 2 tablespoons butter and stir until melted. Add chicken back to skillet and heat until chicken is warmed thoroughly. Season with salt.

CHICKEN LAZONE

Steps:

• To make the seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, oregano and basil in a small bowl; season with salt and pepper, to taste. In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt remaining 2 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Gradually whisk in half and half until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste. Stir in pasta and gently toss to combine. Serve immediately with chicken, garnished parsley, if desired.

CHICKEN LAZONE

Steps:

• 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.

CHICKEN LAZONE

Steps:

• Combine garlic powder, onion powder, chili powder, sweet paprika, and Creole seasoning in a small bowl. Set aside 2 teaspoons of spice mixture. Sprinkle remaining seasoning evenly over both sides of each chicken breast.
• Heat oil in a large skillet over medium heat. Add chicken breasts and cook until the internal temperature of the chicken breast is 165 degrees F (74 degrees C), about 4 minutes per side. Transfer chicken to a plate and cover with foil. Wipe skillet clean.
• Reduce heat to medium-low and melt butter in the same skillet. Stir in reserved spice mixture. Stir in heavy cream in two additions. Allow to thicken slightly, about 3 minutes,
• Serve chicken with the cream sauce drizzled on top.