The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 10, 2009
Very nice. I liked the balsamic vinegar... it made it a little more origingal than my usual chicken and mushrooms.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 8, 2009
Delicious! Used fewer mushrooms with regret... did use baby bella, though. Next time will cut chicken after initial sautee. Used penne pasta. Husband and I both loved this recipe. Even kids liked the flavor of the chicken. May use white balsamic next time, it does have a very dark color with regular balsamic. Also, doubled the sauce portion.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 7, 2009
I made this as my first foray into using balsamic vinegar in cooking- I'm so glad I did! I made this first time around for my boyfriend & his Mom and a friend of his, and they gave it stellar reviews. The chicken was juicy & wonderfully flavored, and the juicy balsamic mushrooms were also delightful. I am currently making it now for my roommates- this is definitely going to become one of my staple dishes!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 7, 2009
This recipe was excellent! I did change this a little bit. I used turkey breasts because their leaner and diced them and threw them in the oil with the garlic and canned mushrooms (which was all I had on hand) then added the balsamic vinegar and let that cook in for about 30 secs and then added the broth and spices. I sprinkled a bit of flour in afterwards to thicken the sauce. Then after it was all done thickening sprinkled some chopped green onions on top! Looks lovely and tastes even better. Thanx for a wonderful but easy recipe :)
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 6, 2009
All around good chicken. The ease of this recipe was especially appreciated. Served with "Scored Potatoes", another easy, tasty recipe from this site.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 6, 2009
This was a good recipe. With the exception of adding sliced onions I didn't change a thing. I would have liked a little more depth of flavor overall.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 2, 2009
Loved it! Not a big fan of balsamic vinegar so I used red wine vinegar. It was wonderful. I did flour the chicken breasts after pounding them a little and to the flour I added some garlic powder, and other seasonings. I doubled the amounts as I had a big package of chicken breasts and then had the left overs for lunch during the week. I did add a little chicken broth to the lunch containers so that the chicken would not dry out during reheating. A big 5 star winner. My family loved it.
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Cooking Level: Intermediate

Home Town: Denville, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 30, 2009
Absolutely delicious! I used chicken thighs (with the bones) and it still came out great!
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SR

Cooking Level: Intermediate

Home Town: Oak Park, Michigan, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 29, 2009
I'm going to try it again as I think I might have done something wrong but this is WAY too vinegary and not that good.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 26, 2009
I was so excited to try this recipe. After taking the first bite, I was extremely disappointed. I love the ingredients in other dishes, but the amounts requested for this recipe did not work. The vinegar was overpowering. Too many mushrooms for the amount of chicken as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 26, 2009
Fabulous!!! A new favorite. I read numerous reviews & then decided to do it my way. I doubled the sauce ingredients since I wanted to serve over pasta. This includes the vinegar, I don't know what the people that said they cut back or thought it was too vinegary were thinking, they must eat really pland food, because I thought it was good, could have even used more. As for the comments about not coating the chicken, again I disagree. This is how I did it: I wilted the mushrooms & removed from the pan, added a little oil heated it to high, added the coated chicken and cooked until golden on both sides. Added the sauce ingredients & mushrooms back in & cooked covered about 5 minutes until the chicken was done * removed it. Then I simmered uncovered until the sauce was reduced & added cooked pasta. Served chicken over pasta & sauce. Getting the coating crispy before adding the sauce keeps it from getting slimy & adds texture & golden brown deliciousness. Will make again & again, & want to try with some thin pork chops.
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Cooking Level: Expert

Living In: Rockford, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 23, 2009
It was awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 23, 2009
This recipe was AWESOME. I didn't change a thing. I used a really good, aged balsamic and tons of minced garlic. The smell of vinegar while it was cooking was pretty strong and we were afraid it would taste like cleaning fluid. But the chicken came out ultra tender and the sauce was incredible. My husband actually ate the leftover sauce by itself! I love that the ingredients were so simple and the only thing I ever really have to go out and buy are the mushrooms. This is definitely a keeper recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 23, 2009
Great!! Love the flavor, of the tyme in this recipe! A must try for sure.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 23, 2009
Just cleaned up from this meal and there are no leftovers. I will put this chicken recipe in the rotation to make a couple times a month...wonderful. Used canned mushrooms, garlic powder and only 1/8 cup of vinegar other than that followed exactly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 23, 2009
Very good! I fileted the chicken breasts and sauteed them for 5 minutes per side. Next time I will use half olive oil and half butter for sauteeing. I will also cook both sides of the chicken and then remove them and keep them warm while sauteeing the mushrooms, as they prevented the second side of the chicken from browning adequately. I will return the chicken to the pan when adding the liquids. The amount of vinegar was perfect! I will continue to dredge the chicken in flour before cooking, as I feel that it adds that succulent texture that I'm looking for in this dish.
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Cooking Level: Expert

Living In: Eastpointe, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 22, 2009
This was great. It smells delicious while cooking! Served it with wheat couscous.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 18, 2009
Very good...Easy to make
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 17, 2009
Tasty! I doubled everything in the sauce except for the balsamic vinegar and we thought it was perfect. I too skipped the whole dredge in flour step.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 17, 2009
I'm trying to learn how to use balsamic vinegar more in my cooking since it is a low calorie way to add flavor to my food. I found the sauce a little too watery for me. The flavor was good though. Next time, I will bake my chicken instead so it's more moist.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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