This is a recipe that was created by the most recent executive chef of Brennan’s, Lazone Randolph. He has been the executive chef since 2005. He has worked under two great chefs, Paul Blange, who created Bananas Foster among many other dishes and Mike Roussel. This dish is a quick dish to prepare. Most home kitchens have all of the ingredients to recreate this dish. I have and it is a good one.
1 teaspoon Salt
1 1/2 teaspoons Chili Powder
1 1/2 teaspoons Onion Powder
2 teaspoons Garlic Powder
4 whole boneless, skinless Chicken Breast
1/4 cup (1/2 stick) Butter
1/2 cup Heavy Cream
In a small bowl, combine the salt, chili powder, onion powder, and garlic powder. Coat the chicken breast with the seasoning mixture.
Melt 2 tablespoons of the butter in a large saute pan, then cook the chicken breasts over medium heat about 7 to 8 minutes, turning them once. Pour the cream into the pan and lower the heat. Simmer for several minutes, stirring, until the sauce thickens, then fold in the remaining 2 tablespoons butter. When the butter is melted, transfer the chicken breast to 4 plates and top with the sauce.
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Enjoy!!!
