Chicken Lazone

Mix a Cajun spice blend of smoked paprika, chili powder, cayenne, black pepper, onion powder and garlic powder, leaving the salt out of it.

Salt the chicken breasts generously on both sides, then apply about half the spice blend to both sides, saving the other half for the sauce.

Wrap and refrigerate an hour or two, or as long as overnight, to let the chicken absorb the seasoning.

Pan fry in a little vegetable oil over medium high heat about four minutes a side, until almost but not quite cooked through.

Turn the heat off, remove the chicken, and cook the rest of the spices in the hot pan about 30 seconds to wake them up.

Squeeze in the juice of half a lemon, turn the heat back to medium high and add the cream.

Rinse the cream cup with about a third of a cup of water and add that, stirring and scraping the caramelized goodness off the bottom, with a pinch of salt.

Reduce to medium-low, return the chicken with its accumulated juices and simmer gently a few minutes per side until cooked through, thinning with a splash of water, broth or cream if the sauce gets too thick.

Reduce to low, stir in freshly sliced green onions, then stir and shake in chunks of butter and baste it over the chicken.

Finish with another scattering of freshly sliced green onions over the top.