Chicken Lazone

From: Chef #515278

On May 11, 2008

So easy and delicious! I would give this 10 stars if I could. The sauce is excellent with rice.

From: TiffanyH.

On Apr 7, 2008

Great flavor! This has become a staple in our house--it's ridiculously good and sooo easy and quick to whip up. If you use cajun seasoning instead of chili powder and salt, it adds more of a kick. Just shake chicken up in a bag with the cajun seasoning, onion powder and garlic powder. I'll warn you in advance, it is really spicy when you use the cajun seasoning. But we like it better that way.

From: Ninna

On Aug 28, 2003

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.

From: Joy1996

On Jan 16, 2004

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!