Reviewed: Mar. 8, 2011

I'm sorry, but for me, this needs work....ok, but not a repeat for us...cheddar doesn't seem to find a place, hollandaise is great for asparagus, but combined with the tarragon in the marinade, why not just use bernaise...but then you would have a marinade of simply Chardonnay....needs some tinkering....

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2 users found this review helpful

Reviewer:

HEROKAT

Cooking Level: Intermediate

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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11 users found this review helpful

Reviewer:

Dregun

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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7 users found this review helpful

Reviewer:

LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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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Reviewer:

EVILAYNA

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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7 users found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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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5 users found this review helpful

Reviewer:

CRISTINC

Living In: Denver, Colorado, USA

Reviewed: Feb. 18, 2007

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

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4 users found this review helpful

Reviewer:

prairiefire69

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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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Reviewer:

RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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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4 users found this review helpful