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 www.nunus.com) 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.

ABUELO'S CHICKEN ZUCCHINI (serves 6 {?})

Chicken:
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

Chicken:
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.