Chicken Lazone

From: Bake Em N Take Em

On Jun 30, 2009

this is just delicious

From: Amber Dawn

On Jun 25, 2009

I'll have to try this one again and use my own timing and disregard the suggested times. I followed the directions exactly and we were left with a buttery milky juice and chicken that was raw in the middle. Next time I'll cook until chicken juices run clear before adding the cream. I will say that once everything was cooked... the flavors were good.... so that's why I'd give it another shot. (Will re-review once we make again.)

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!