Loved this one so much, my boyfriend and I had it 2 nights in a row. We didn't have balsamic vinegar, so I substituted garlic vinegar and it was yummy. Also, neither one of is fond of sun dried tomatoes so we left that out. It was still fabulous!

I wanted to use up the rest of our sun dried tomatoes but my husband loved the dish so much that now I'll have to keep buying the tomatoes! I used chicken tenders and, after sauteeing, simmered them in the sauce rather than baking in the oven. Because I used 5 tenders, there was just the right amount of sauce. We froze the leftovers and reheated in the microwave - delish on the night we cooked it and on leftover night.

I used breast instead of leg and roasted red peppers instead of sun dried tomatoes as my Husband doesn't like them. The chicken was very tender & the sauce thickned up when I took the cover off for the last 15mins in the oven. It would probably be even better with the tomatoes as they would add more of a sweetness.

Wow! This is the first review I was compelled to write! This was absolutely delicious!!! This is definately one of the best dishes I've ever made- the sauce is to die for! My only change was that I used chicken breast, I should have pounded it out, it was a little thick and got a little tough..next time I will definately use a thinner cut. I served this over wild mushroom couscous, and poured the sauce over it...I wish I took a picture. Again, DELICIOUS!! Thank you!

Although the recipe sounded good in theory, neither my hubby or I liked the flavor. Took a really long time to make because of the sauce reduction, which never really thickened. Also increased baking time to 30 minutes for chicken tenders to cook through. The balsamic vinegar was VERY overpowering. We couldn't even eat the meal. Will not make again. Sorry.

This recipe is a winner for my family. Very fast and easy to make, we loved the flavor. The only changes I made were to use 2 large chicken breasts, 4 shallots (out of onion),reduced the balsamic to 1/3 cup (my balsamic is strong), and added 1 tbs of butter to the stock and balsamic mixture. I sampled the sauce before adding it to the chicken, soooo good! I didn't expect the sauce to thicken, I let it cook until it reduced to about half. There is a lot of sauce but the more the better! I will make this again and again! Thank you for the wonderful recipe!

This is a darn good recipe. I took a slight deviation from this and served it over a bed of cooked spinach (a little garlic and butter on them until the leaves wilt makes them great) and also added some four cheese ravioli. I'd be careful about boiling off all of the chicken stock / vinegar, however. The mixture doesn't get quite thick like you'd expect after reading the description, so you'll have to keep an eye on it. I added about 1TBSP butter to this to smooth out the flavor a bit and it worked great. Also, consider adding some stir fried mushrooms as part of the mix. During the bake, all of these flavors come together for a truly + dish!

too Salty but if that was toned down it could be a decent recipe

I was looking for an onion/balsamic vinegar/chicken dish and found this one to be closest to what my taste buds were looking for. Although I did change it up a little bit. I used chicken breasts sliced into medallions, which I seasoned w/ S&P and coated in flour. I caramelized the onions in one pan and sauteed the chicken in another. Once the onions were done I added the liquids and brought it up to a simmer and added the cooked chicken. Then I simmered everything for 20 - 30 minutes to allow the sauce to reduce. I left out the tomatoes because I didn't have any and my children probably wouldn't eat them. Next time I will add them for flavor and just remove the tomatoes from my children's servings. A final thought, use REALLY GOOD vinegar for best results. I would give it 5 stars but I felt I altered the recipe too much to do so.

This was just okay for me, but my husband loved it. My only changes were to use 2 large breasts cut into strips, to do the whole thing in an oven-safe skillet so I didn't have to transfer to a casserole, and then to thicken the sauce a bit with cornstarch. I served over pasta. I thought the vinegar was overwhelming, but I might try again with less.

It was ok. It took quite a while to make and then it just wasn't great. i was very disappointed.

Oh my God, this is delicious! My parents loved this. I did add some cornstarch to thicken the sauce but it didn't really thicken. I also just added more like a drizzle of balsamic vinegar. I do have to agree with other reviewers -- this makes A LOT of sauce. I used 10 chicken thighs and the sauce was already half-bathing the chicken. Still tasted delicious though, and kept the chicken moist. Thanks so much for this great recipe!

This turned out pretty okay. I think it would have been better to season the chicken independently, and then reduce the amount of the chicken broth/balsamic mixture. I ended up with quite a bit of leftover sauce when I made it for a serving size of 2. The only changes I made tot he recipe were: I added 2 tbsp of butter, and 1 tbsp of Dijon mustard along with the dried tomatoes to the chicken broth/balsamic mixture, and simmered it for about 15 minutes. It does not thicken, it is a loose sauce. I also baked the chicken for 25 minutes, then I removed the cover,and changed the oven over to broil for 5 minutes, turning the chicken only once while broiling. I would try certainly try it again. If you like the taste of tomatoes, the dried tomatoes cooked into the broth give it a really nice smoky taste. Thanks for the great recipe idea.

This is a very tasty dish. I added some 1/2 tsp crushed pepper flakes. It added a bite to it, and was delicious.

This was pretty good. It had a nice flavor that I enjoyed, it just wasn't my favorite. It did take a little time to make and it was a little too salty, despite using low-sodium broth. I thickened the sauce on the stovetop before pouring it over the chicken. I baked it a little longer than 30 minutes. I baked this in a 7x11 pan and used 2 chicken breasts. The chicken was extremely tender! Served with Garlic Roasted Cauliflower and brown/wild rice.

I used 4 chicken drumsticks for this recipe (all that I had on hand). I also used some grape tomatoes instead of sun-dried and everything came out well. I would just tweak it for whatever you have in the pantry that you need to get rid of (I also added Kalamata Olives). I might make this again for company.