Chicken Lazone
Chicken Lazone
In addition to chicken, this would be excellent with meatballs or veal medallions. I made this on 20 June 2017 and it is outstanding, the spices and the cream, perfect. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 kilo chicken tenders/fillets, OR chicken breasts cut into strips
- 1/2 teaspoon salt
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup butter
- 2 cups heavy cream, OR make from a shortcut on this site
Instructions
- Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.
- In large saute pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes.
- Pour the cream and add remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes.
- Serve chicken and sauce over pasta of your choice or mashed potatoes, if desired.
Notes
Chicken fillets run about 66 Baht/kilo, boneless and skinless breasts run about 87 Baht/kilo, bone in and skin on breasts run about 58 Baht/kilo, so for this to serve 6 meals, you are looking at about 15 Baht per meal per person, that is less than 50 cents, add in pasta or potatoes, and heavy cream, still well under $1 per meal.
Shortcut: Heavy Cream.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
United States.
I made this on 20 June 2017, outstanding and will be a regular dish now. The spices are perfect with the cream. I made this exactly as written, but did not get the sauce thickened. I also used the shortcut for the heavy cream. Great flavor, highly recommended. On my Go-To list.