Chicken Lazone (Recipe 129 of 150)

Damn Delicious did it again. A rockin good recipe. I have several recipes for Chicken Lazone but this is the first I've actually made. In fact, I was somewhat surprised to see how many I had. 

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.