Chicken Lazone
This recipe comes from the restaurant Brennan's located in New Orleans. No one has to know how simple and quick it is. I posted this recipe exactly as it was in the book, however, if you like a little heat please feel free to add some cayenne pepper to taste.
This recipe comes from the restaurant Brennan's located in New Orleans. No one has to know how simple and quick it is. I posted this recipe exactly as it was in the book, however, if you like a little heat please feel free to add some cayenne pepper to taste.
- Carbohydrate 1.73007838595632 g
- Cholesterol 187.761875064833 mg
- Fat 20.0306672612589 g
- Fiber 0.310543227518598 g
- Protein 55.2161468755422 g
- Saturated Fat 11.5091199563598 g
- Serving Size 1 1 serving(s) (267g)
- Sodium 246.075177194663 mg
- Sugar 1.41953515843772 g
- Trans Fat 1.88499067847141 g
- Calories 419 calories
Step-by-step
- Combine the seasonings and coat chicken breasts.
- In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
- Pour the cream into the skillet and lower the heat.
- Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
- When butter is melted place chicken breasts on four plates and top with the sauce.
Operating under strict preparation limits requires ingredients that deliver maximum flavor without requiring prolonged reduction steps. This dish achieves richness through a quick pan-searing technique followed by a rapid reduction of heavy cream and butter. Heavy cream contains approximately 36 to 40 percent milk fat, allowing it to thicken rapidly when simmered over low heat without curdling. When combining the dairy with pan drippings, maintain a gentle simmer to prevent the milk solids from separating from the butterfat.
The Science of Pan Searing and Emulsification
Coating the poultry in a dry spice blend containing garlic powder, onion powder, and chili powder creates a flavorful crust during the initial sear. Cook the breasts over medium heat for seven to eight minutes per side to develop deep Maillard browning without burning the spices. Splitting the butter addition is crucial for the final sauce texture. Stirring the remaining cold butter into the simmering cream at the very end creates an emulsion, giving the sauce a glossy finish and a velvety mouthfeel that coats the back of a spoon. Heavy-bottomed stainless steel or cast-iron skillets distribute heat evenly, though standard non-stick pans work if metal utensils are avoided.
Transforming Leftovers for Second-Day Success
Cooked poultry proteins firm up significantly when refrigerated, making texture management vital during reheating. Store leftover portions in an airtight container for up to three days at 40 degrees Fahrenheit or below. Reheat the chicken gently in a covered skillet over medium-low heat with a splash of water or heavy cream to rehydrate the meat and loosen the thickened sauce. Avoid high microwave power settings, which squeeze moisture from the muscle fibers and cause the dairy fats to break, resulting in an oily separation.
