Chicken Lazone

2 teaspoons kosher (coarse) salt

2 teaspoons garlic powder

2 teaspoons chili powder

1 lb uncooked chicken breast tenders (not breaded)

4 tablespoons unsalted butter

1 cup whipping cream

In small bowl, stir together 2 teaspoons kosher salt, 2 teaspoons garlic powder and 2 teaspoons chili powder. Sprinkle over 1 lb uncooked chicken breast tenders (not breaded) to completely coat.

In 10-inch skillet, melt 2 tablespoons of the unsalted butter over medium-low or medium heat. Add coated chicken tenders; cook 3 to 4 minutes on each side or until browned and no longer pink in center. Transfer chicken to plate; set aside.

In same 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. Stir in remaining 2 tablespoons unsalted butter. Season to taste with salt. Return chicken to skillet.
Serves 4

Comments:  I forgot to buy the whipping cream so I used 1 1/4 cups of milk and 1 Tbsp. flour, mixed until smooth and I also added 1/4 cup of soft cream cheese with chives & onions.  I added the cream cheese to the frying pan after taking the chicken out, stirring until melted.  I then added the milk with flour cooking until it started to thicken.  Then I replaced the chicken, heating everything and poured over the pasta.  This dish is different.  I took one bite and wasn't sure I liked it but found myself wanting another bite, then another, then another.  It really is good.