Ingredients
Equipment
Method
Instructions
- Begin by halving the boneless, skinless chicken breasts lengthwise to create thinner cutlets. Pat the chicken dry with paper towels and season both sides with garlic powder, chili powder, onion powder, paprika, salt, and black pepper.
- In a large skillet over medium-high heat, melt 3 tablespoons of the unsalted butter. Once the butter is sizzling, add the seasoned chicken cutlets to the skillet. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through (the internal temperature should reach 165°F). Once done, remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add the remaining 3 tablespoons of butter. Once melted, toss in the diced yellow onion and sauté for about 2-3 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring well to combine. Gradually pour in the heavy cream, whisking constantly until the mixture is smooth and starts to thicken.
- Return the cooked chicken to the skillet, spooning the creamy sauce over the top. Let it simmer for about 2-3 minutes to allow the flavors to meld together.
- Serve the Chicken Lazone over cooked penne pasta, making sure to ladle extra sauce on top. Garnish with chopped fresh parsley for a beautiful presentation.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For freezing, place cooled chicken and sauce in a freezer-safe container for up to 3 months.