Reviewed: Sep. 22, 2009

This was fast, easy and good! Double the sauce with 1/2 cup balsamic vinegar and 1/2 cup chicken stock. If you use diced Italian tomatoes you don't need any of the extra spices. I also added garlic and mushrooms when I was browning the chicken/onions. Sauce IS thin so serve over rice.

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LOVETOCOOK10

Cooking Level: Intermediate

Home Town: Aberdeen, South Dakota, USA

Living In: Columbia, Missouri, USA

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Reviewed: Sep. 21, 2009

Amazing! Loved it. Used more than the 1 cup of tomatoes. Did 1 can of diced and vine tomatoes as well. I didnt have mushrooms but this dish would be fantastic I could see with them. Will definitely make again!

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maryann

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Reviewed: Sep. 20, 2009

Hubby said if they sold this at a restruant he would buy it! He really liked it. I carmelized the onions w/ a bit of brown sugar and used a mixture of balsamic vinegrette dressing and some white wine vinegar b/c that's what I had. We had it with spaghetti noodles.

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mrenaes

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Reviewed: Sep. 13, 2009

I don't typically review recipes, but I have to give a shout out for this one. My family loved it. Perfect recipe: Healthy, quick and easy! My dh and I both took leftovers for lunch the next day and I think it was even better. Made the recipe as written, but did pound the breasts to even them out. Thanks so much!

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MIfunnygirl

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Reviewed: Sep. 13, 2009

Oh wow, where to begin?! This was amazing - quick and easy, the chicken was very juicy, the flavor was to-die-for, and the ingredients were inexpensive. I used Colavita sweet balsamic vinegar, by the way. And, since I made this in the middle of summer, canned tomatoes was not an option! I used several fresh roma tomatoes instead. I served this with asparagus and fresh corn on the cob for a super healthy and flavorful dish. I will make this over and over again!

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Sarah B.

Cooking Level: Intermediate

Home Town: Paola, Kansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Sep. 11, 2009

Incredible flavor -made with home grown fresh tomatoes and fresh garlic.

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Becky

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Reviewed: Sep. 5, 2009

Excellent, phenomenal, wonderful restaurant quality food. Absolutely perfect. No fine tuning required. A new favorite.

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frogggirl2

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Reviewed: Sep. 4, 2009

Delicious, and the best part is, this dinner was SO easy to make! My husband liked it a lot. He had his over some angel hair pasta and I had mine over some leftover jasmine rice (my favorite). I used 2 cloves of fresh garlic along with the garlic salt (we are garlic fans around here). I also only used one large chicken breast half, cut into strips before cooking. Also added a pinch of brown sugar to cut down on the tartness, and only 1/4 cup of balsamic vinegar, per the other reviewers suggestions. Excellent, easy dinner, perfect enough for a weeknight but good enough to serve to company, too.

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HARDROCKGIRL777

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

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Reviewed: Sep. 4, 2009

SUPERB!!!! This dish was absolutely delicious. The only change I made to the recipe was adding mushrooms to the sauce. And, wow, that sauce is to die for. The balsamic vinegar and diced tomatoes got nice and thick and syrupy after simmering for 15 minutes. Served this over rice, but pasta would be excellent too. Fantastic recipe, Moonandback!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 4, 2009

This was a great recipe! I added some portabello mushrooms and put it in the oven at 230 degrees for a couple of hours after I finished preparing it(we couldn't eat it right away). It was really tender and had a wonderful flavor. My husband was impressed! Will definately make again.

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Megs

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Reviewed: Sep. 2, 2009

Our family thought this was really good! The only change I made was adding a can of Italian seasoned tomatoes. Otherwise we kept the recipe as is. Thank you!

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XTEENK

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Sep. 2, 2009

WAY TOO MUCH VINEGAR. I like vinegar, but you couldn't taste anything but.

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Stephanie

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Reviewed: Sep. 1, 2009

It's a very healthy and light way to prepare chicken. I liked it and my guests really enjoyed it.

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alliebaba

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Aug. 28, 2009

Outstanding! Next time I make it I will add some sliced or button mushrooms, but otherwise this is a wonderful recipe, especially served over angel hair pasta.

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jerseygirl

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2009

I LOVED this dish!! I used 1/4 cup of balsamic vinegar and it was still extremely flavorful. I also added mushrooms and carrots while cooking the onion, and it really added to the dish. Overall, great recipe!

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mllespears

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Reviewed: Aug. 26, 2009

I thought this was pretty good. It would be really good over angel hair pasta. I did change the recipe a little bit, I used 1/4 c. balsamic and 1/4 c. chicken broth because I didn't want a strong vinegar taste. I also cut the chicken into chunks before cooking it and used canned tomatoes that were pre-flavored with basil, oregano, and something else that I can't remember. I think it turned out great, not too strong of a flavor but enough to make it not bland.

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Carrie

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Reviewed: Aug. 26, 2009

This was excellent! I did use fresh garlic instead of garlic salt, after browning the chicken deglazed the pan with a little red wine and added fresh mushrooms. Other than that i followed the recipe and thought it was fantastic. I served it over farfalle with sauteed green beans. Delicious.

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