NICE!!! Totally trying this. You got me thinking on a few things. First that that last step with the butter and onion... Chicken being 190F is simply too hot to eat so you could do at end and speed up the cool down maybe. It typically takes a good half hour or so to cool. I am DYING to do a chicken piquant sorta thing with Pace salsa as a base plus a little butter and/or chicken stock so I'd use a little more so I got me a sauce for rice. Thanks for sharing!
