Chicken Lazone

Thank you Luby for a great recipe. As I try to substitute low fat ingredients for most recipes, I wondered how I would go doing it for this one without sacrificing flavor but it worked out great. I substituted olive oil spray for the butter and skim evaporated milk for the cream in the sauce – I didn’t add butter to the sauce at the end of cooking either. I cut each chicken breast into 4 strips and shook them in a freezer bag along with the dry ingredients until they were evenly covered. The sauce didn’t thicken like it would have if I had used the cream but the flavor was still there and the chicken strips in the thin sauce were great served over rice. Glen.

I'm giving it 5 stars because it is so easy and very moist. I enjoyed the flavor, but I do have a few notes.<br/><br/>I added only a pinch of salt which was plenty. I felt at the end of cooking I could always add a bit more salt if needed, but it definitely was NOT. A small pinch was plenty for me.<br/><br/>As you noted, I did add cayenne, but I like heat, so I did do that and I was glad I did.<br/><br/>Make sure to use Heavy cream, it will thicken naturally, half and half or milk will NOT, and using UNSALTED butter to me is important. As I said you can always add more.<br/><br/>For those who said the chicken took longer to cook. Yes, every piece of chicken regardless of weight can vary in thickness and therefore take longer. I pounded mine, just lightly in the center to make it a bit more even. I didn't flatten it however, just a light couple of pounds to make mine even. I cooked as you said, probably 6-8 minutes for me per side until golden brown before I added the cream, the chicken was close to being done at that point. You just got to adjust cooking time according to how thick your chicken is.<br/><br/>I didn't find more sauce was necessary. I enjoyed it as is. I thought the nice glaze it made was just enough.<br/><br/>I served mine over a yellow rice which I added some cilantro to, thin sliced the breast and laid it on top and then added chopped black olives as a garnish. Served it with sauteed green beans and shallots for a very easy dinner.<br/><br/>It was very enjoyable and everyone liked it. Salty was the only thing I thought was off. But again, that can be a personal taste.<br/><br/>Nice recipe!<br/>Thx<br/>kim

I can't get over how good this is! Such simple ingredients shouldn't add up to such great flavor, but they do. I didn't have boneless breast on hand, so I used skinned chicken drumsticks and some wings - just adjusted the cooking time a bit. I added a little water to the pan after I browned them and let them steam 'til done, then added the cream and butter per directions. I think a key to the good flavor of the sauce is to let the chicken really brown - the spices get very dark and the flavor is intensified. I'm not surprised someone's DH would drink the sauce from the cup! Will definitely make again - thanks for posting!

DELICIOUS! I doubled the sauce and served it all over fettucini because the sauce tasted so similar to alfredo sauce. It was absolutely LOVED! Thanks for a great, simple recipe!

This didn't look like anything amazing, but due to the reviews, I tried it. I am so very glad I did- it was a huge hit. I have two children, ages 3 and 6, and for all four of us to agree on something is rare- they both gobbled this up, and DH has asked for it several times again. I used kosher salt and thought everything was just right. I have made it quite a few more times, and as with all leftovers (I always make extra) I have started playing a bit- I have added a good fragrant sweet curry powder instead of chili powder, and that was good, and also have stirred in a bit of peanut butter- a tremendous hit, especially with the children. If you are on the fence, please make this- something so simple and so delicious in such a short period of time is a gift in a busy household.