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.
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|Serving Size: 1 Serving (309g)|
|Recipe Makes: 4|
|Calories from Fat: 201 (52%)|
|Amt Per Serving||% DV|
|Total Fat 22.4g||30 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 120.1mg||37 %|
|Sodium 1315.8mg||45 %|
|Potassium 344.9mg||9 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 13g|
|Protein 31.6g||45 %|
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Calories per serving: 385
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