What's not to like of this recipe; chicken; garlic; cream and spices. It comes together in a pinch and is really something.
I had to check to see where Chicken Lazone gets it name from. The interwebs told me it originates from a Chef Lazone Randolph from Brennan's restaurant in New Orleans. Oddly enough it's not on their menu these days.
Chicken Lazone
Recipe from Damn Delicious
Serves 8
FOR THE SEASONING:
- 2 teaspoons smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
- 1 pound boneless, skinless chicken breasts, cut crosswise in half
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 1 pound linguine
- 2 cloves garlic, minced
- 2 cups half and half*
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leave
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.
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