CHICKEN SURPRISE

I named this Chicken Surprise because I was surprised at how good it is.  The recipe is said to come from a New Orleans restaurant and called Chicken Lazone. The original recipe used straight cream.   I used less chicken because I always like lots of sauce and I know from experience that I can use half the cream and and add water or milk and a little flour or use half and half in place of only cream..  We didn't miss the extra fat.  The chili powder was a surprise.  I thought it might have a little Mexican flare but not so.  The chili powder taste is not recognizable.  My picky husband liked it and I know this will be a quick go to for even dinner guests.The color is inviting and it couldn't be easier.

1.  2 large chicken breasts cut up into 3-4 pieces each and pounded a little until an even thickness. 

2.  Sprinkle each piece on both sides with seasoned salt, (preferably no MSG),  onion powder, garlic powder and chili powder.  Cover thoroughly with the spices. 

3.  Melt 1 T. butter with 1 T. olive oil in a large  non-stick frying pan.   Turn and brown completely on both sized.  This happens quickly.  Remove to a baking dish.

4.  Mix 1 C. whipping cream with 1 C. water (or use 2 C. half and half) and 2 T flour with ½ tsp. salt. Pour over the drippings and  stir until bubbly and thickened. Simmer for 20 minutes or put it in the crock pot and cook on high for 45 min or so or bake in the oven 350 for 1/2 hour to an hour.   You want the chicken to be tender but not falling apart.  It can also be make ahead and heated before the dinner but allow extra cooking time if cold.  Serve over, rice, noodles or mashed potatoes.   Serves 4-6

Browning - These were very large breasts so you might use 3 if not.

This was thicker than I wanted it a reduced the flour later