Chicken Lazone sounds intriguing. It has an international ring to it. At lease to these American ears. Nothing could be further from the truth. Chicken Lazone is a dish born right here, in America. While Chicken Lazone has been around since the 1990s, recently with more people cooking at home, it’s achieving renewed popularity.
Back in the day when everyone seemed to be jumping on the fad diet craze, a group of Louisiana doctors created the Sugar Buster’s Diet. Chef Lazone Randolph, the executive chef at the New Orleans Brennans Restaurant, created Chicken Lazone. It first appeared in the cookbook Sugar Bust for Life with the Brennans, a companion guide for the popular diet. In its original form, Chicken Lazone contained less salt and was not served with its popular companion, pasta. So naturally mashed potatoes would have been an equal no-no.
As with most recipes, Chicken Lazone has evolved over the years. Each person along the way has made their own changes. I added lots and lots of butter. I couldn’t help it, I’m a sucker for the creamy richness butter brings to any sauce. Especially a sauce made with heavy cream. Hope you enjoy!
Chicken Lazone over Mashed Potatoes
3 lbs Russet Potatoes
1/2 cup Milk
1/4 cup Butter
1/4 teaspoon Roasted Garlic Powder
Salt to taste
Pepper to taste
Peel potatoes, cut into 1-inch cubes. Place in a pot of cold, lightly salted water. Bring to a boil over high heat, lower to medium, partially cover and cook until potatoes are fork-tender, about 15 minutes. Drain well, return to the pot over low heat to dry.
Meanwhile, in a glass measuring cup warm milk with butter in the microwave. Heat on high for 30 seconds. Stir, then continue to heat in 20 second intervals until the butter has melted and the milk is warm. Whisk in the garlic powder, set aside.
Mash the potatoes, season with salt and pepper to taste. Add warm milk mixture, whipping the potatoes until desired consistency is reached. Cover and keep warm until ready to serve.
Once the potatoes have been place in the pot to boil, make the chicken.
2 large boneless Chicken Breasts
1 teaspoon Seasoning Salt
2 teaspoons Garlic Powder
1 teaspoon Chili Powder
Kosher Salt to taste
4 tablespoons Butter, divided
1 cup Heavy Cream
Italian Parsley for garnish
Heat oven to 275 degrees.
Cut breasts into chicken tenders, about 1-1/2 inches wide. There should be 4 or 5 sprips per breast, depending upon size. Trim and discard pointed, thin ends for a more uniform cut of chicken.
In small bowl, stir together seasoning salt, garlic powder and chili powder. Sprinkle seasoning over the breasts. Finish with a pinch of kosher salt on one side.
In 10-inch skillet, melt 2 tablespoons of the butter over medium-low or medium heat. Add coated chicken tenders; cook 6 minutes on each side or until browned and no longer pink in center. Transfer chicken to platter, hold in a warm oven.
In same skillet, heat 1 cup heavy cream, scraping up any brown bits from bottom of skillet. Increase heat to just until cream comes to a boil. Reduce heat; simmer until cream is reduced by half, about 5 minutes. Remove from heat. Stir in remaining 2 tablespoons unsalted butter. Season to taste with salt. Return chicken to skillet. Turn chicken over several times to coat in the cream sauce.
Spread potatoes out on serving platter. Remove chicken from sauce, arrange on top of mashed potatoes. Drizzle generously with sauce, pour remaining sauce into a small bowl with a ladle.
Snip parsley, sprinkle over chicken for garnish. Serve with remaining sauce to use as desired.