Chicken Lazone with Mushrooms (Recipe 151 of 150)

Photo from To Simply Inspire

I've made Chicken Lazone a couple of times. The most recent this year. Then again here, but I didn't like this recip. The first recipe from Damn Delicious I liked a lot. And this recipe I liked even more. Both were simple to make,. Both uses ingredients most of us have on hand (well, except maybe the mushrooms).

Chicken Lazone gets it's name from a Chef in New Orleans, Lazone Randolph. He worked for Brennan's restaurant and came up with this recipe in a pinch.

This recipe comes together in 20 minutes - and it's best to have all your ingredients together before you start. Which, frankly, is the right way to cook. Keeps you organized and not in a rush. 

Note that this recipe serves 8. That's a LOT of people. I cut it in half and could easily server 4. I really like the milk instead of heavy cream for this recipe. I used 1% milk and it still turned out very creamy.

Chicken Lazone with Mushrooms

Recipe from To Simply Inspire

Serves 8

2 lb chicken tenders

8 oz white mushrooms sliced

2 T olive oil

1 small onion chopped

2 cloves garlic

1 ½ tsp chili powder

2 tsp garlic powder

1 ½ tsp onion powder

¼ tsp cayenne pepper

¼ c butter

2 c milk

2 T corn starch or flour

Salt and Pepper to taste

Sauté the mushrooms, onions and garlic in olive oil until tender

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.

In large sauté pan, melt ¼ cup of butter over medium high heat. Cook the chicken tenders for about 8 minutes or until done.

Mix the corn starch or flour with cold milk in a bowl.

Pour the milk mixture into the skillet.

Lower heat and simmer until the sauce thickens, about 5-7 minutes.

Serve pasta, rice or quinoa.