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 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.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.