CHICKEN LAZONE

By porklion

Ingredients

• 1 lb of spaghetti
• 2 lbs boneless skinless chicken thighs OR tenders
• 2 Tablespoons Olive Oil
• 2 Tablespoons of beef broth
• 2 cloves of fresh garlic, minced
• 2 teaspoons of cornstarch
• 4 Tablespoons butter (divided)
• 2 cups heavy cream or Half/Half
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp chili powder
• 2 teaspoons Parsley
• 1 tsp pepper
• 1 tsp paprika
• 1 tsp salt
• 1 tsp Adobo - (my Favorite- found in the Spanish section)
• _________________________________________________________________________
• ALTERNATIVE RECIPE
• serves 6
• 1/2 tsp salt
• 1 1/2 tsp chili powder
• 1 1/2 tsp onion powder
• 2 tsp garlic powder
• 1/4 tsp cayenne pepper Coupons
• 2 lb chicken tenders
• 1/4 cup butter, divided
• 2 cups heavy cream
• Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper.  Sprinkle over both sides of chicken tenders.
• In large saute pan, melt half of the butter over medium-high heat.  Cook the chicken tenders until done, about 8 minutes.
• Pour the cream and remaining butter into the skillet.  Lower heat and simmer until the sauce thickens, about 5-7 minutes.  Serve chicken and sauce over pasta or mashed potatoes, if desired.

Details

Servings 1
Adapted from myincrediblerecipes.com

Preparation

Step 1

In a large bowl, take your chicken and coat them evenly with all seasonings, set aside.

In large skillet, melt only HALF of the butter over medium-high heat, add minced garlic, olive oil, beef broth and the seasoned chicken, flipping to slightly brown both sides-heat until fully cooked-through.

Pour the half/half OR cream, cornstarch and remaining butter into the skillet, mix lightly until cornstarch is fully incorporated..

add the remaining butter and mix until melted.

Reduce the heat and let simmer until the sauce thickens, about 5 minutes

Serve chicken and the sauce over the pasta- slightly tossing to coat

Copyright 2016, My Incredible Recipes. All Rights Reserved.