In a large ziploc bag, marinate chicken in wine, water, parsley, dill, dijon, parmesan and lemon juice. Remove from bag and bake until done. Cube chicken and set aside.

In a pot, combine celery salt, parsley, dill, onion and celery. Add marinade; reduce. Clarify with a strainer. Return liquid to heat. Add chicken and reduce. Add wine and mustard; reduce. Add soup and heat through. Add half of the whipping cream then thin with wine. Add dill, celery salt, mustard, lemon, parmesan, parsley and wine to taste. Add remaining cream. Continue cooking on low heat.