I've now made this recipe on several occasions and it certainly doesn't disappoint. It's quick, simple and very very tasty. Also apparently perfect for those last minute dinner guests. I served with multigrain penne (tossed with garlic, olive oil and chopped fresh parsley) and zucchini. My 5 year old is also a big fan.

Reviewed On: Mar. 1, 2009

This is a great recipe, but with a few modifications. Firstly, do NOT skip the flouring process, it really does give the chicken pieces a nice golden brown appearance. And I'd recommend olive oil over vegetable oil, for obvious reasons. I left out the green peppers but added a small can of sliced black olives. For full flavor and the most tender chicken, cook in a covered casserole dish in the oven at a medium heat for about an hour. Serve over white rice with steamed broccolini on the side.

Reviewed On: Dec. 29, 2008

Everyone enjoyed this, even my 5 year old. I took suggestions from other reviewers and didn't flour the chicken...I'm glad I didn't, it turned out perfectly and very tender. I also used portabello mushrooms, they have a great flavor and don't go "soggy" like regular mushrooms. Finally, I would definitely recommend sticking with the 1/4 cup of balsamic vingar as called for in the original recipe. I was just shy of the 1/4 cup because I was worried about it being too tart (based on other reviews). It definitely requires the quarter cup for full flavor. I served with wild rice pilaf and steamed broccoli. A very simple and quick recipe, light in calories and full in flavor = a keeper

Reviewed On: Oct. 14, 2008