Monday, April 9, 2018

Chicken Lazone

I was looking for another chicken dish - the last new chicken recipe I cooked was definitely going to be a hard act to follow.  After cooking "Marry Me Chicken" and getting the rave reviews and requests for repeat servings from the family I have to say I was a little worried attempting another new chicken recipe.  But OMG!!! Damn Delicious you are so right - I have found another magnificent chicken recipe.  And this meal was devoured also.   Let's face it any dish with a creamy sauce is already on the track of being a winner.

Quite a different way of making this creamy sauced dish I have to admit however it was definitely not hard and was made without limited effort no to mention another quick to prepare meal for a mid week feast.

Instead of putting the herbs in with the cream sauce they are all mixed together with some olive oil to create an intense rub for the chicken.  Combining this is all done in a snap lock bag so there is also not much mess especially on your hands.  Then you simply pan fry the chicken add the cream sauce ingredients pop in the oven while you cook the other vegetables and voila your meal is done and ready for the hungry hoards.

Talk about flavoursome - the mix of smoky paprika, garlic, cayenne pepper, basil and oregano is one of my new favourites especially when smothered in a creamy sauce.  Due to the combination of the herbs the cream sauce had a tingle of smokiness and heat with each mouthful but it definately complimented the spiciness of the chicken breasts.

I really liked this dish - in fact I am finding it hard to make judgement on which is my favourite.  The two dishes Chicken Lazone and Marry Me Chicken are both delicious!  One is spicy and creamy the other is creamy and somewhat a rustic Italian style dish.  What can I say?  I am torn I really am?  I would love to hear what you think?

Chicken Lazone
(Recipe adapted from Damn Delicious)

Serves: 6

4 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried basil
freshly ground black pepper, to taste
6 skinless chicken breasts, approx 150 grams each, fat trimmed
2 tablespoon olive oil
coking spray
4 tablespoons reduced fat butter, divided
2 cloves garlic, minced
2 cups skim milk
2 cups reduced fat thickened cream
2 tablespoons water
1 tablespoon cornflour
2 tablespoons chopped fresh parsley leaves

Preheat oven to 180 degrees Celsius.

Combine paprika, garlic powder, onion powder, cayenne pepper, oregano and basil in a small bowl; season with salt and pepper, to taste.

In a large ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.

Melt 2 tablespoons butter in a large frying pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side.

Once cooked remove chicken fillets from the frying pan and place in a large casserole dish in a single layer.  Repeat with remaining chicken fillets.

Melt remaining 2 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Gradually stir through the milk and cream until slightly thickened, about 4-5 minutes and season with salt and pepper, to taste.

In a small bowl or jug mix together the water and cornflour.  Quickly stir into cream mixture.

Pour cream mixture over the chicken fillets and place in oven for 15 - 20 minutes or until chicken is cooked through and the cream mixture is bubbling.

Remove from oven and serve immediately with chicken, garnished parsley, if desired.

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