Sunday, November 3, 2013

Abuelo's Chicken Zucchini

While searching last week for the wonderful Tomatillo and Pineapple Salsa Verde recipe from Abuelo's, I ran across this copycat recipe for an entree they make.  Now I've not had this dish in the restaurant, but I've never been disappointed in a meal there.  So I figured this would be something I'd like.

It is also something that is so easily adapted to your tastes.  I am going to guess that this recipe was made to serve six (it didn't specifically state) so I scaled it down for us using a 9 oz chicken breast which I cut in half.  I also decreased the seasoning (I used Nunu's Cajun Seasoning....see in the sauce, and used the lighter version of whole milk intead of the half-and-half.  The recipe I found used a lot more sauce, I made less so it was swimming in it (not that that's a bad thing).   It also calls the sauce "Garlic Cream" but doesn't mention garlic in the list of ingredients, so I just put some in to suit my tastes.  I would use the recipe as simply a guideline.  I served it with a whole-grain rice blend and some refried black beans with melted cheese.


1/4 cup butter
3 whole chicken breasts, halved
minced garlic to taste
3 cups zucchini, sliced 1/8" thicken
1/2 cup diced green onions

Garlic Cream:
2 Tbsp flour
1 to 1 1/2 tsp Creole or Cajun seasoning, or to taste
freshly ground black pepper
1 1/4 cup half-and-half or whole milk
3-4 drops hot sauce
1/2 tsp salt, to taste

In skillet, melt 1/4 cup butter, add chicken breasts and garlic.  Cook, turning once, until chicken is browned and fork tender.  Add zucchini and onions.  Continue cooking, stirring until zucchini is crisp-tender.

Garlic Cream:
Add the flour to the chicken, stirring constantly.  Once all the flour is blended in, gradually stir in the milk, stirring constantly with a wooden spoon.  Once all of the milk has been added, continue to stir and cook over low heat until the sauce thickens; remove from heat and stir in the hot sauce, seasoning, S&P. 


  1. Why is it called Garlic Cream sauce, but it has no garlic?

  2. The sauce is made in the pan where the butter,garlic, and chicken were cooked so it does have garlic.

  3. The sauce is made in the pan where the butter,garlic, and chicken were cooked so it does have garlic.