Recipe for Low Carb Chicken Lazone with a creamy garlic, chilli and onion sauce
4 chicken breasts
4 tbsp butter for the chicken
2 tsp chilli powder (or less if you prefer mild)
2 tsp onion powder
2 tsp garlic powder
1/2 tub thick cream
4 tbsp butter for the spinach
1 onion – peel and slice finely
200g baby spinach
1 tsp Lady’s House Seasoning
1/2 tsp lemon juice
1/2 tsp lemon zest
salt and pepper (from your pantry)
Chicken: Mix the chilli powder, onion powder, garlic powder and a little freshly ground salt and pepper in a large mixing bowl. Add the chicken breasts roll them around to coat well with the spices. Melt half the butter (quantity for the chicken) in a large frying pan on medium heat. Add the chicken and pan-fry for 6 or 7 minutes on one side and then turn and cook for another 6 or 7 minutes. (Turn only once.) Lower the heat and add the cream and stir for a few minutes until the sauce thickens. Add the remaining butter (for the chicken). When the butter has melted remove from the stove and keep warm.
Carrots: Bring a saucepan of lightly salted water to the boil. Add the sliced carrots and boil gently for 5 minutes on medium heat until cooked but still slightly crunchy. Drain. Return the saucepan (with the carrots) to the stove with the heat turned OFF. Add a few knobs of butter and leave to melt.
Spinach: Grate the rind of the lemon to create zest, then cut in half and juice. Melt the butter (quantity for the spinach) in a large saucepan over medium heat. Add the sliced onion and sauté for about 4 minutes until softened. Add the spinach and toss to wilt, about a minute. Sprinkle with Lady’s House Seasoning, lemon zest and lemon juice. Remove from stove and serve immediately.
Serve: Place a chicken breast on each plate and top with creamy sauce. Add a serving of spinach and carrots on the side.
YOU MIGHT ALSO LIKE