This is very tasty. I made it once with salsa verde and once with fresh tomatillos. I used about 2lbs of tomatillos and broiled them about 10 mins then put them in the blender . Using fresh tomatillos was by far the better method if you have the time. I like things hot so I also added 1 fresh jalapeno. It was too soupy both times so next time I will add less chicken broth. I also used frozen corn and rinsed the white beans before adding.

Reviewed On: Jan. 8, 2012

Great marinade. I only marinated for 2 hours and still had great taste. Used fresh ginger, 3 cloves of garlic and olive oil instead of peanut oil. Omitted salt, plenty in soy sauce anyway.

Reviewed On: Dec. 31, 2011

Not sure how I feel about this dish. Not a whole lot of flavor. I wish I had sauteed some onion as other reviewers did. I also used healthy request regular cream of mushroom soup so maybe that has made it less tasty. I did season the chicken with garlic and onion powder, however. I used a 1/4 cup of balsamic vinegar and should have used a 1/3rd like the recipe called for, I did not find the balsamic vinegar overpowering at all. I think the golden cream of mushroom soup might be key and if I cook this again I won't substitute because the color otherwise is not that appealing.

Reviewed On: Dec. 29, 2011