CaseT
TVWBB Platinum Member
Too hot to mess with briquettes and lump. So I pulled out my 1962 Coleman 425 camp stove and a cast iron pan. Made Chicken Lazone. Normally I’d use cream but didn’t have any so I used coconut milk. It worked fine and added a nice additional flavor to the dish.
I had two breasts which I filleted to make 4 thinner pieces.
here’s the recipe:
Ingredients:
1 large egg, beaten
1/4 cup all-purpose flour or gluten-free flour
4 boneless skinless chicken breast cutlets (about 3/4 inch thick)
kosher salt and black pepper
3 tablespoons extra virgin olive oil
2 tablespoons salted butter
4 ears corn, kernels removed from the cob
2 cloves garlic, minced or grated
2 tablespoons fresh thyme leaves
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 cup canned coconut milk, cream, or whole milk
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon chili powder
1/4-1/2 teaspoon cayenne pepper using more or less to your taste
1/2 cup fresh basil
lemon wedges, for serving
Directions:
1. Place the egg and flour in separate shallow bowls. Season the chicken with salt and pepper. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.
2. In a large skillet set over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When the oil shimmers, add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan.
3. Add the remaining 1 tablespoon olive oil, 1 tablespoon butter, the corn, garlic, and thyme. Cook another 5 minutes or until the corn is golden.
4. Reduce the heat to medium-low and pour in the wine. Simmer over medium heat for 2-3 minutes, then add the cream, onion powder, paprika, chili powder, and cayenne. Season with salt and pepper. Slide the chicken into the sauce, simmer 5 minutes, until the chicken is cooked through and the sauce has thickened slightly. Remove from the heat.
5. Serve the chicken topped with fresh thyme, basil, and a squeeze of lemon.
I had two breasts which I filleted to make 4 thinner pieces.
here’s the recipe:
Ingredients:
1 large egg, beaten
1/4 cup all-purpose flour or gluten-free flour
4 boneless skinless chicken breast cutlets (about 3/4 inch thick)
kosher salt and black pepper
3 tablespoons extra virgin olive oil
2 tablespoons salted butter
4 ears corn, kernels removed from the cob
2 cloves garlic, minced or grated
2 tablespoons fresh thyme leaves
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 cup canned coconut milk, cream, or whole milk
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon chili powder
1/4-1/2 teaspoon cayenne pepper using more or less to your taste
1/2 cup fresh basil
lemon wedges, for serving
Directions:
1. Place the egg and flour in separate shallow bowls. Season the chicken with salt and pepper. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.
2. In a large skillet set over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When the oil shimmers, add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan.
3. Add the remaining 1 tablespoon olive oil, 1 tablespoon butter, the corn, garlic, and thyme. Cook another 5 minutes or until the corn is golden.
4. Reduce the heat to medium-low and pour in the wine. Simmer over medium heat for 2-3 minutes, then add the cream, onion powder, paprika, chili powder, and cayenne. Season with salt and pepper. Slide the chicken into the sauce, simmer 5 minutes, until the chicken is cooked through and the sauce has thickened slightly. Remove from the heat.
5. Serve the chicken topped with fresh thyme, basil, and a squeeze of lemon.
