I followed the recipe , I drained most of the juice out of the skillet before baking. I took the pastry out and put on a plate right side up and put the remaining juice around the plate. I kept it right side up so the pastry would not get soggy. Thanks for the great recipe!
Thanks for the recipe - I made it with a little twist. Cut into strips, coated chicken with egg whites and corn flakes crumbs. Baked at 450 for 20- 25 minutes. I Made the sauce with chicken stock, butter and lime juice with the fresh chives and dill.
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