This is a great base recipe. The spice of the chicken meshes well with the cool relish. However, I did wind up making some changes to add more of a kick to the dish. To the relish I added - 1 finely chopped jalapeno and juice from 1 lime. I also substituted the parsley for fresh cilantro. It gave the dish a slightly southwestern flavor, but it really went well with the chili and cumin flavors in the chicken. I also recommend making the salsa ahead and letting it chill for a few hours so the flavors have enough time to blend.

This is a great dish, but I did make a few minor changes. I sauteed my garlic with the olive oil used for the mushrooms until golden in color. I added 1 chopped medium yellow pepper and sauteed that for a couple minutes prior to adding the mushrooms to the pan for 1 minute. I cut the butter down to 1/4 cup and allowed the flour to simmer before adding the milk. I also let excess water run off my spinach, but I did not squeeze or drain to remove all moisture. My sauce was quite thick and the remaining water in the spinach brought it to a perfect consistency. With the changes this was a huge success. It wasn't watery at all and it tasted fantastic.