I like the recipe, but next time will use 1/2 the salt or less. A bit salty for my family's taste. Also, used only 2-3 tbsp butter at the beginning and added none to the sauce at the end. Very delicious, moist chicken. Def will make again.
This was very good!!!! - like a creamy crockpot chicken without having to cook all day - nice spicy kick when I added 1/4 tsp of cayenne!!! Next time I will add sauteed onions and mushrooms and maybe some more sauce (although I used 2 cups of cream in mine so I think a 1/4 c. seems like it wouldn't even be close to enough sauce)- I also like to shred the chicken in to big chunks. I've also heard if you use a lighter cream you can add cornstarch or flour to thicken the sauce
This chicken is absolutely delicious. I have never heard of it and sooooooo glad my friend showed me the recipe. I doubled the sauce recipe and added 1/4 cup of parmesan cheese to the sauce at the end of the cooking. It has a Cajun like flavor. It would also be good with onions, green peppers and sausage. Yummmmmmmmy! Definitely a
Awesome recipe! Perfect blend of sweet, salty, and spicy! Low carb dieters dream come true! And I swear i could drink the sauce! Thank you!
This is AMAZING! I slice thick chicken breast in half (lengthwise) and they were perfectly cooked in 5-6 minutes. The only other change I made was MORE cream and threw in a little bit of Tony Chachere's Creole seasoning, perfection! We eat in with (brown) rice and always make extra chicken and rice. I swear if you pack the chicken, sauce, and rice overnight in the fridge, it tastes even better the next day. <br/><br/>Thank you for this simple and delicious chicken dish!
Being that I am from new Orleans and grew up on new Orleans food, this is only a new Orleans style recipe... I cooked this recipe expecting to taste something so different with the heavy cream and chili instead this was an imitation stewed or smothered chicken...we cook this similar dish frequently in new Orleans, with bell peppers, onions, garlic, parsley, and its breaded and fried in oil...then add water and let it simmer down to create the same dish, with a much better taste... although the flavor of this dish wasn't bad but it wasn't as rich as it could be if it was prepared differently from the recipe. I give this dish 4 stars for the variation of the new Orleans style recipe...I used chicken legs and my cooking time was longer, otherwise I followed the recipe and it was ok...I would make it again, but I would add other ingredients for a greater taste...Ive been eating this for years...
This is one of the few dishes my husband requests specifically. I generally double the sauce but use lower-fat ingredients - milk or fat free half and half. I just stir in a little cornstarch or flour at the end to thicken. Just a pinch of salt is plenty for me and possibly entirely unnecessary if you use salted butter. It's best if you let the spices really darken before adding the cream. Goes equally great with a salad and crusty bread (handy for wiping up every drop of sauce) or over rice or over pasta.
Easily one of the best new recipes I've found in the last year. Not only is it one of the most delicious dishes, it's super quick and easy. I wish the recipe made more sauce but that's easily remedies with more cream and spices. Served over corkscrew pasta with a side of broccoli seasoned with all the seasonings used for the chicken. Delish!!