The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 10, 2009
Very easy, very delicious! Definitely use real garlic though; no powder. It definitely seems like a recipe that's easy to add or subtract to in order to suit differing tastes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 6, 2009
This was so easy and so good. The onions and chicken soak up all the yummy balsamic vinegar flavor. Will definitely make again. Would make for an easy week-night dinner.
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Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 2, 2009
This was a great recipe! My husband and I loved it, but of course, I made some changes. Instead of garlic salt, I used 3 cloves of fresh garlic, and added a pinch of salt to the chicken. I also used red onions which gives it a slightly sweeter taste (to combat the tang of the vinegar). I also didn't add the tomatoes (I used 3 fresh plum tomatoes) til the end in order to keep them somewhat firm. Served it over garlic mashed potatoes and it was a hit! Thanks for the great recipe!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 30, 2009
YUM
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 22, 2009
I liked this more than my hubby, he just doesn't like cooked tomatoes and onions much, but he really like the chicken flavor as did I. I cubed the chicken and served it over brown rice. Next time I would add a clove or two of minced garlic in lieu of the garlic salt. I think it was the rosemary that made the dish. I left out the thyme as I didn't have any. I really appreciate dishes like this that are low in fat, but you don't miss the fat.
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Cooking Level: Intermediate

Home Town: San Juan Capistrano, California, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 22, 2009
This was awesome! I did cut back on the herbs a little. We're already thinking of different variations of this dish, like doubling the sauce and serving over fettucini. Will definately be making this again. Thanks for the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 17, 2009
After I made this my dad could not stop talking about it he loved it so much! I did change the recipe a little though, I only used 3 really big chicken breasts and I cubed them so it would be easier to eat. I kept all the other measurements the same except I only used 1/4 cup of balsamic and that was perfect. I also added some mushrooms because my mom and I love them. I put it over white rice and it was really good, I am definetly going to make it again.
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Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 15, 2009
Made this the other night for my family. I will admit to some mild trepidation about using all that vinegar (especially after reading prior reviews), but I needn’t have worried. I followed the recipe exactly, and everyone loved it. My husband was still talking about it the next day! The chicken was tender, and the sauce was beautiful and delicious. I served it with parmesan couscous (Near East brand), and it was the perfect accompaniment, giving the dish a sort of Middle Eastern flavor. The only modification I made was using all fresh herbs. Will definitely make again.
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Cooking Level: Intermediate

Living In: Saint Joseph, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 11, 2009
This dish tastes like nothing but vinegar, I won't make it again. Thanks.
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Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan
Living In: Bellevue, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 10, 2009
The chicken was very moist (I used bone-in, with skin and just peeled the skin off when eating) but it wasn't flavorful enough for me. I thought the vinegar flavor wasn't strong enough. The only substitutions I made were real garlic, no rosemary and fresh thyme.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 8, 2009
This was so easy to prepare and was absolutely delicious! Hubby really raved over this dish. It will become a regular in our home.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 8, 2009
This chicken was wonderful! I like how the balsamic really seeps into the chicken and flavors it nicely. Really easy to make as well.
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Cooking Level: Expert

Home Town: Harvard, Illinois, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 2, 2009
This was really easy and pretty tasty. It had a lot of flavor but I feel like it needed depth to it, it was sort of a one-note dish. My husband liked it and I would make it again for its ease but it wasn't a real stunner, stand-out dish.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 29, 2009
Quick and easy! The mixture of the balsamic vinegar and tomatoes, along with the spices, made a kind of barbecue sauce (and because the edges of my pan "burned" a bit, it even had a slightly smoky flavor -- in a good way). Definitely a keeper for those "gotta get dinner on the table quick!" nights.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 28, 2009
Delicious..that's all i can say!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 21, 2009
I halved this recipe since I'm only feeding my husband and daughter. After reducing the serving number, I did the following: used only 3 chicken breasts, sliced them into strips, used the whole can of diced tomatoes instead of the 2/3 it listed, and upped to herbs slightly to counteract the extra tomato. I enjoyed it. My husband didn't like the chicken but that's only because it's breast meat. I'll make it again the same way and use dark meat instead.
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Cooking Level: Intermediate

Home Town: Bethany, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 20, 2009
This chicken is delicious. It's very versitile, too. When I first made it, I served it with rice, which was great. I had leftovers which I served over vermecelli pasta, that was great, too. The next time I make this, I'll add mushrooms.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 20, 2009
Awesome and so simple! A good basic to fix, yet gourmet tasting!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
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Reviewed: May 19, 2009
Fantastic! We wish we would have NOT used chicken stock to muddle the flavor of the vinegar. We didn't use mushrooms but it was still divine!!!!! Awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 18, 2009
Love love love!! Cut chicken into bite-size pieces, doubled the sauce (added about 1/4 jar of leftover marina sauce from the fridge - had to get rid of it), and put it over angel hair pasta. It almost tastes like a really exotic tomato sauce. We're balsamic lovers in my house, so the ratio seemed fine!
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Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA
Living In: Norwalk, Connecticut, USA

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