AWESOME!!!!!!!!! I followed this recipe to a tee and I was amazed at how flavorful the sauce was and how moist the chicken was. This is a very forgiving recipe. My husband was late from work and I had to delay finishing this for over an hour, so my total cooking time from start to finish was like 2 hours, and it still turned out amazing. I had really large chicken breast, so I cooked it in the pan for 1 hour, then removed it from the pan until I could finish the sauce later. The only suggestion I would give is to make extra sauce. I served it over rice and almost needed more to dunk the chicken in as we ate it. Make sure after you reduce the liquid in the pan that you taste it. I did not salt or pepper the chicken and with the broth that I used, it has plenty of salt and did not have to add any to the dish. This will definitely be a keeper in our family.

Reviewed On: Oct. 14, 2009

Awesome soup!!!!! The flavors in this soup are great. I only used 3 cups of milk and did not heat it up. I added 4 tbs. white wine, 1 tbs. lemon juice, 1/2 cup sour cream and kept tasting and heating it and adding salt until I was satisfied. I used the whole asparagus. After I blended it, I ran it thru a cone mill and that kept the stingy pieces out. Very flavorful, creamy and excellent. I think the dill definitely helps this soup give it another layer of flavor that is great.

Reviewed On: Mar. 10, 2009

Excellent!!! I was at first skeptical because the ingredients seem unusual, but they work very well together. I did substitute red pepper for the green pepper. Very good, you should definetely try it.

Reviewed On: Mar. 3, 2009