Button to scroll to the top of the page.
Loading video...

4 servings


2 teaspoons kosher (coarse) salt

2 teaspoons garlic powder

2 teaspoons chili powder

1-pound uncooked chicken breast tenders (not breaded)

4 tablespoons (1/2 stick) unsalted butter (2 tablespoons are optional)

1 cup whipping cream



  1. In small bowl, stir together 2 teaspoons kosher salt, 2 teaspoons garlic powder and 2 teaspoons chili powder.
  2. Sprinkle over 1-pound uncooked chicken breast tenders until completely coated.
  3. In 10-inch skillet, melt 2 tablespoons of the unsalted butter over medium-low or medium heat.
  4. Add coated chicken tenders; cook 3 to 4 minutes on each side or until browned and no longer pink in center.
  5. Transfer chicken to plate; set aside.
  6. In the s
  7. ame skillet, heat 1 cup whipping cream, scraping up any brown bits from bottom of skillet. Increase heat to simmer or until cream comes to a boil. Reduce heat; simmer until cream is reduced by half.
  8. Stir in remaining 2 tablespoons unsalted butter (optional). Season to taste with salt. Return chicken to skillet.
  9. Serve over a choice of pasta- spaghetti or linguine is recommended. Make sure to serve the chicken with an internal temperature of 165
  10. Store in an air-tight container in the refrigerator for no longer than 3 days. The chicken must be stored at a temperature below 40 degrees Fahrenheit and when reheated make sure to heat to a temperature of 165 degrees Fahrenheit. 


Hutcherson, Aaron (2016). Chicken Lazone. Pillsbury. https://www.pillsbury.com/recipes/5-ingredient-chicken-lazone/20020975-1898-4d92-b0b8-4657ccb76056?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

  • Tags: