I love the flavors and simplicity of this recipe, but I must admit that using whole, boneless chicken breasts made for a dry piece of meat. The second time I made it, I bought thinly sliced chicken breasts and barely seared them, took them off the skillet, and reintroduced into the onions once the onions were browned. Much better! Just add to the sauce, because buying the thin pieces makes more surface area. I recommend making it in a pot rather than a skillet, if you do it this way, so all of the chicken gets into that yummy, tomato-y, balasamic bath!
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I love the flavors and simplicity of this recipe, but I must admit that using whole, boneless...