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This recipe is delicious! I didn't really have the problem with things separating but I wonder if it has to do with the butter. It tasted really good with cilantro on top after it was done baking!
This was wonderful!!! It is a new favorite for me! I served it over Pobano Rice (Green Poblano Rice) and it was perfection. The sauce did seperate as other have said, but it tasted too good to care. Thanks for posting!!
As the other reviewer stated the sauce separates, I wonder if this is due to the lime juice. The lime juice gives a nice flavor so I'd like to try and work with the recipe to figure out the right consistency.
I made this as one of my Pick a Chef 2006 recipes. This was pretty easy to make, and it tasted really good. I might try to lighten up the sauce a bit when I make it again, since there's so much fat in it as is (of course, I had to try it full-fat at least once!). The only thing I didn't care for that kept it from being a full five-star recipe for me was that the sauce kept separating on me after it was baked, so it wasn't overly visually appealing. The butter from the onions and poblanos had turned green, so the little puddles of separated butter looked like olive oil floating in the cream sauce. Of course, that didn't stop everyone from devouring all the chicken (I had made four chicken breast halves). I might wangle with this recipe a bit for dietary concerns, but I will definitely be making this one again. Thanks for posting!