Reviewed: May 24, 2012

I made this dish last night. Following others' recommendations I too omitted the flour but added Paprika to the seasoning mix of salt and pepper. The Bay leaf was omitted also since I had run out of them. I used Canola Oil to get a higher temperature thereby quickening the browning process of the breasts. The one thing that I would do differently with this recipe would be to use 1/8 cup of Balsamic Vinegar rather than 1/4. I felt the vinegar proved a little too bitter so I had to add a sprinkling of brown sugar and some honey to get it back to my taste level. The "Cucino Balsamic Vinegar of Modena" used had an acidity level of 6% . I also used a full cup of chicken broth as opposed to 3/4. 6 garlic cloves could be overkill depending upon your love of garlic. Instead I used 2 'jumbo' cloves finely sliced. To make the dish more visually appealing I added 1/2 chopped Red Bell pepper to the sauce as well as sliced Portobello mushrooms and the regular white mushrooms. After adding butter to the sauce I opted for a smoother quality with the addition of 1 - 2 teaspoons of cornflour mixed with a little water. This VASTLY improved the sauce consistency. Using an electric knife I sliced each breast into 1/4 inch slices and served with a medley of steamed vegetables and boiled 'baby' potatoes.

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Reviewer:

BelfastJimmy

Cooking Level: Expert

Living In: Somerville, Massachusetts, USA

Reviewed: May 24, 2012

Absolutely delicious as written! I used fresh chicken tenders and the timing was perfect. I did add a little flour left over from dredging to thicken the sauce a bit but not much. The reduction is just elegant. And it's easy! I served it with left over scalloped potatoes and fresh green beans. One of the best recipes on this site so far. I will certainly make again probably for company.

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Reviewer:

Sammy

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: New Bern, North Carolina, USA

Reviewed: May 10, 2012

This dish was awesome! The only change I made was I didn't use any flour. My husband loved it and told me I should make it again. It was so easy to make too. Definitely gonna make again.

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Reviewer:

twinlet323

Reviewed: May 10, 2012

Very good recipe! I followed exactly and my family loved it! Thank you

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Reviewer:

alicja

Reviewed: Apr. 28, 2012

This recipe tastes better if you add a teaspoon of baking powder to the sauce because it makes the sauce a little bit smoother on your pallet by knocking the acidity from the balsamic down.

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Reviewer:

Cheyenne Mason

Cooking Level: Intermediate

Reviewed: Apr. 23, 2012

Very tasty - and easy. Followed recipe as written. Only thing I will do different is slice garlic rather than adding whole cloves, and use fresh chicken breasts rather than the frozen I had on hand. Served over whole wheat orzo - loved it with the sauce. Will make again!

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Reviewer:

Avid Gardener

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Groveport, Ohio, USA

Reviewed: Apr. 20, 2012

Excellent! Super easy to make and delicious as it was appealing to the eye. Followed recipe exactly as stated but next time may attempt adding a little corn starch to thicken the sauce. Then again, I found the thinner sauce elegant as well. You can't go wrong either way...thank you for sharing. :)

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Reviewer:

satcooks

Reviewed: Apr. 17, 2012

This dish was delicious - with a few modifications. If i were to make it as is, i would have to give it a 3 and a half star rating it just didn't seem to have enough flavor. First off i used only 2 plump chicken breasts (i was scared there wouldn't be enough sauce for 4). I not only seasoned the chicken with S&P and Flour, but also with cyan, seasoning salt, and paprika. After i had the chicken, mushrooms and garlic going, I then added the remaining ingredients along with 2 tbsp of honey, a few splashes of Worcestershire sauce, a splash of soy sauce, and a heaping tbsp of dijon mustard. I left the chicken to boil in this mixture until cooked through. I then removed the chicken and placed in the oven to keep warm. I then used cornstarch to thicken the sauce and poured over the chicken and served. My boyfriend and i really enjoyed this recipe and look forward to using it in the future.

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Reviewer:

JennyF85

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

Reviewed: Apr. 14, 2012

My husband proposed to me after I made this with him--I think that says it all! We always eat it at least yearly for our anniversary and now our children love it too.

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Reviewer:

lburch

Cooking Level: Expert

Reviewed: Apr. 12, 2012

My husband is a food snob, and I'm just a beginner at cooking, so my palette is not as developed as his. I followed this recipe to a tee and he LOVED it!!!!

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