I made several changes, but overall we liked the basic recipe. First, substituted 3/4 cup Monterey Jack (for 4 servings) with 1/2 cup low-fat cream cheese and substituted cream with equivalent volume of skim milk. The cream cheese provided sufficient creaminess. To provide an extra "kick", I added 1/3 cup dry vermouth to the chicken at the end of saute. I could have added more liquid (either milk or wine/vermouth) for a more fluid sauce. Overall, very good flavor. I agree with Joannah that fewer peppers would enhance the dish. Would definitely make again with similar modifications.

Reviewed On: Nov. 25, 2007

This is the only guacamole recipe that my family allows me to make. The only changes I've made is using red onion and dicing a small jalepeno pepper. But, would be excellent just as is. Best if eaten in 24 hours.

Reviewed On: Jul. 14, 2007

Excellent sauce! Good lamb is next to impossible to find in our area. So per other reviewers suggestions, substituted pork tenderloin, sliced into medallions, for the lamb. Patience is required for a good reduction sauce, but well worth the time. Otherwise, easy and tasty recipe.

Reviewed On: Jul. 14, 2007