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 1.11634921875 g
- Cholesterol 208.140625 mg
- Fat 25.52323390625 g
- Fiber 0.167526566192508 g
- Protein 55.284059375 g
- Saturated Fat 14.933076609375 g
- Serving Size 1 1 Serving (338g)
- Sodium 251.35634375 mg
- Sugar 0.948822652557492 g
- Trans Fat 2.16556234375 g
- Calories 466 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.
Substitution and Chemical Impact
Replacing the heavy cream with half-and-half radically alters the final sauce by preventing proper emulsification. Milk fats below 36 percent lack the structural stability to bind with melted butter solids over direct heat. High-fat dairy proteins encapsulate the pan fats and chicken drippings, forming a cohesive coating rather than breaking into an oily separation at 212 degrees Fahrenheit.Emulsion Mechanics
Combining butter and cream creates a complex thermal reaction. Lowering the burner output immediately after adding the liquid prevents the milk solids from scorching while allowing water content to evaporate. Whisking in the remaining cold butter off the primary heat source introduces solid fats that stabilize the liquid suspension, yielding a glossy finish that clings to poultry surfaces.Testing Doneness
Slicing into the thickest portion of the poultry reveals the interior color without relying on digital probes. Opaque, stark white fibers indicate complete denaturation of the proteins at 165 degrees Fahrenheit, whereas translucent pink patches signal undercooked meat requiring two additional minutes in the pan.
