Chicken Lazone

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This Chicken Lazone is unapologetically rich, with tender seasoned chicken in a buttery, flavour-packed cream sauce.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Main Course

Cuisine: American

Servings:

Author: Chris Collins

Equipment

Large Mixing Bowl
Large Pan & Tongs
Wooden Spoon
Jug (for stock/cream)
Large Pot & Colander (for pasta - optional)

Ingredients

Chicken Lazone

1 tsp EACH: Sweet/Regular Paprika, Smoked Paprika, Onion Powder, Garlic Powder (see notes)
3/4 tsp Salt
1/4 tsp EACH: Dried Thyme, Dried Oregano, Cayenne Pepper, Black Pepper
1.3lb / 600g Chicken Tenders
1 tbsp Olive Oil
2 1/2 tbsp / 37.5g Unsalted Butter (divided into 1 tbsp/15g, 1 tbsp/15g, 1/2 tbsp/7.5g)
1/2 cup / 120ml low-salt Chicken Stock (see notes)
1 cup / 240ml Heavy/Double Cream, leave at room temp

To Serve (optional)

9oz / 250g Fettuccine (or other long-cut pasta)
2 tbsp / 30g cold Unsalted Butter, diced into small cubes
1/4 cup / 20g freshly grated Parmesan
finely diced Fresh Parsley

Instructions

Add the seasoning mix to a large mixing bowl, then remove 1 tsp and store to one side. Add the tenders to the bowl, alongside 1 tbsp oil, then toss until fully coated.
Place a large pan over medium-high heat. Once hot, melt 1 tbsp butter, then add the tenders. Fry each side for around 3 minutes and 30 seconds, or until lightly charred and just cooked through the centre. Remove and place on a plate to one side, then reduce the heat slightly to medium.
Melt 1 tbsp butter, then add the remaining 1 tsp of seasoning and gently toast for 30 seconds or so. Pour in the stock, then increase the heat slightly and simmer for 2 minutes to reduce it slightly.
Lower the heat again to medium and add the cream. Simmer for 4-5 minutes until the sauce thickens, stirring frequently to ensure everything binds. Stir in the resting juices from the chicken, then swiftly stir in the remaining 1/2 tbsp of butter until it blends into the sauce.
Add the chicken, coat in the sauce and simmer for 1 minute so the chicken seasoning can marry with the sauce. Check the sauce for seasoning and adjust if needed. Serve with parsley if desired, then tuck in and enjoy!
Optional side: Cook the pasta in salted boiling water until al dente, then drain, reserving around 1/2 cup of the pasta water. Off the heat, add the pasta back to the pot (or a separate bowl) and toss with the butter and a splash of pasta water until the butter melts and coats the pasta. Add the parmesan, along with another splash of pasta water if needed, then keep tossing until it melts and forms a lightly creamy, glossy sauce that clings to the pasta. It shouldn’t be watery at all. Season with salt if needed.

Video

Notes

a) Smoked paprika - I tested with all regular/sweet paprika, all smoked paprika and then a mix. I found the mix offers the best balance of smokiness, so I recommend using the two different paprikas if you can.

b) Salt, stock and butter - Because you're mixing some of the seasoning into the sauce, and the chicken itself is well-seasoned, I recommend using unsalted butter and stock to give you more control over the final seasoning of the dish. I typically don't find the sauce needs much more salt after you've simmered the chicken, but certainly don't leave it unseasoned if you need to bring out more of the flavour with more salt.

c) Consistency - The sauce will thicken more as it rests, but if it gets too thick, just toss in some stock (or even a splash of water) to thin it back out.

d) Calories - Just the chicken divided by 4 (no side).

Nutrition