Reviewed: Feb. 29, 2008

I have made this twice; once the original way and it was good; once my way and it was fantastic (for me). My Way: I marinated the chicken for 1 hour in the wine and herbs but added 1/2 lemon for greater acidity. Dipped them in an egg bath and then dusted them with a mixture of 30/70 Flour/Parmesean Cheese (grated not shreded) and pan fried it. I was suprised the sauce went so well over the crusted chicken breast. Also I blanched my Asparagus instead of steaming them; but that is just a personal prefrence. Great Recipe!!

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Dregun

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Reviewed: Feb. 7, 2008

This was pretty dang good. I was worried about what other reviewers said about marinating too long in the wine, so I kept mine to two hours on the dot. The flavor was yummy. I didn't use packaged hollandaise. Instead I found "Blender Hollandaise Sauce" on all recipes. It was great! Between the two recipes you'll have a gourmet meal in much less time.

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 15, 2007

I think this recipe is very good. However, I have made some changes. I use a whole can of chicken broth and cook the asparagus until slightly tender. Then I take the asparagus out ans set aside. Then I place the chicken in the remaining broth and season with what feels right that night (rosemary goes well). Then I pretty much follow the recipe as follows. I drain any extra juice at the end, then throw the cheese on. If you like your asparagus more on the crisp side, follow the recipe.

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EVILAYNA

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Reviewed: May 3, 2007

I thought this was OK. I grilled my chicken for this and only marinated it for two hours using Chardonnay. Any longer than that and the wine taste would definitely be overpowering.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 2, 2007

We really like this. People always ask me for the recipe. We don't use as much cheese and usually don't keep the meat in the marinade for the full two hours, but it still has a nice mixture of flavors.

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CRISTINC

Living In: Denver, Colorado, USA

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Reviewed: Feb. 18, 2007

This was very easy, and quite tasty. The presentation is lovely. Great for dinner guests.

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prairiefire69

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 30, 2006

I wish I would have submitted a photo. Very nice presentation---I did change it. I cut up the chicken into 2 inch cubes, broiled them 5 minutes per side. I put the chicken on a serving platter, covered with the asparagus, then the sauce and finally the cheese. Very pretty. Won't make again. This had too much of a sweat taste for me

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jun. 25, 2006

This is a really good, easy, weekday dinner. And the good thing is, you get your veggie and protein in the same meal. I also grill the asparagus.. don't skimp on the cheddar. Very good.

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alexsmom

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 1, 2006

Yummy! I left off the cheddar cheese. It did not fit well with this recipe. Otherwise, it was delicious!

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PRINCESSOFHERHOME

Cooking Level: Intermediate

Living In: Providence Village, Texas, USA

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Reviewed: Mar. 4, 2006

Asparagus was amazing like always but the chicken flavor was so over powered by the wine. So maybe i messed up but if ur a pro it should be great. I rated it a 3

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Reviewer:

OMG I CAN NOW COOK

Cooking Level: Beginning

Home Town: Quito, Pichincha, Ecuador

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 10, 2006

Be careful not to let the chicken marinate more than the 2 hours. I marinated for about 4 hours and it turned out horrible. All I could taste was the wine.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Sep. 21, 2005

This was awesome. I out the chicken on top of brown rice and that was a good extra. Thanks!

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biddyk

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Reviewed: Aug. 2, 2005

Great recipe. I used bernaise sauce instead of hollandaise and less cheese (we don't use much in any dish).

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Reviewer:

CARRIE47

Cooking Level: Intermediate

Home Town: Sun Prairie, Wisconsin, USA

Living In: Barneveld, Wisconsin, USA

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Reviewed: Jul. 10, 2005

I tried this recipe twice. The first time I used canned asparagus. They were mushy and it was awful. The second time I followed the recipe exactly and used fresh asparagus. That was a definite improvement, but it still wasn't very good. It was too bland. It sounded so good. I wonder if they brand of hollandaise mix would make a difference.

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EatFoodNow

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Reviewed: May 5, 2005

I didn't really like this recipe. It was really easy to make, but the dish was really bland.

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Regan Libby

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Reviewed: Apr. 25, 2005

This was good - easy and good taste.

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AUZMUM

Cooking Level: Intermediate

Home Town: Perth, Western Australia, Australia

Living In: Ridgewood, New Jersey, USA

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Reviewed: Apr. 24, 2005

super easy...not bad tasting either.

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CDNSTACHE

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Reviewed: Apr. 21, 2005

Wouldn't change a thing. This is quite a tasty recipe. With so few ingredients, I was skeptical; assuming it would be bland. On the contrary. It's super easy, creamy and scrumptious. A perfect mid-week meal for the family that looks like a gourmet dish. My 8-year-old son and my wife loved it. I will make it again.

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