Reviewed: Nov. 11, 2009

use balsamic instead of raspberry vinegar and add 3 or 4 cloves of garlic.

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Reviewed: Nov. 4, 2009

I'm rating this recipe with 4 stars because my girlfriend liked it, it was easy to make, smelled great while making, but the taste (for me) was just OK. The sauce was really good, but overall I felt the dish was a little bland. I doubled the sauce, but not the vinegar as others suggested.

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Tara

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Reviewed: Oct. 14, 2009

Way to much vinegar for what should be a creamy dish.

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Citybyrd

Cooking Level: Intermediate

Home Town: Cambridge, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Sep. 25, 2009

Made this for dinner tonight. Used more shallots, as we love them. Everything else was exactly to the recipe. We loved it. Will definitely make this again!

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Chocolateflowers

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Reviewed: Sep. 16, 2009

This just didn't work out for us. The vinegar was too overwhelming. I buy an expensive Lebanese vinegar so could it be that the amount stated are for cheaper (watered out) vinegars?

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Hasan'sCook

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2009

This was pretty good. It certainly didn't look anything like the picture- but it tasted good.

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HrCreuzi

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Reviewed: Aug. 11, 2009

I doubled the sauce except for the vinegar, which turned out well. It takes forever for the sauce to thicken, so I also used some cornstarch. Overall, it's an alright recipe.

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chocolots

Cooking Level: Intermediate

Living In: Daly City, California, USA

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Reviewed: Jul. 31, 2009

This was ok, but a little weird. Could be because of my subs of evaporated milk, raspberry BALSAMIC vinegar, though. However, my issue was the sweetness of the raspberry, so I am thinking it would have yielded a similar result regardless of having heavy cream and straight raspberry vinegar. I am thinking this might be better with a straight balsamic vinegar reduction or a red wine reduction. Maybe I will give this recipe a try with a different vinegar. My sauce was also a very dark brown due to the use of balsamic; it was like melted chocolate in color- very gravy-like. So the color vs the flavor may have messed with my taste perceptions.

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Amber

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Sterling Heights, Michigan, USA

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Reviewed: Jul. 14, 2009

I just wanted to add that I came across this recipe while looking for something to make with the minimal ingredients I had around. (Was in desperate need to go to the store) So I revised this with what I had and it was still good! Probably not as good as what the original recipe called for, but I found it delicious. Without having any shallots, I decided to use some scallions and garlic. Without raspberry vinegar, I used red wine vinegar. Before I found this recipe I had already seasoned the chicken with some ground coriander, onion powder, lemon pepper seasoning, and S&P. Those seasonings did not seem to take away from the yummy sauce. I will definitely make this again, probably try it with the given ingredients the second time around.

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hwarner

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Reviewed: Jul. 5, 2009

This recipe was pretty good, I'd use half of the raspberry vinegar next time because it was a little too sweet for me.

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alcockrell

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Reviewed: Jun. 20, 2009

I gave it an ok, husband couldn't eat it...

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Cece

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Jun. 12, 2009

We loved this recipe. I did make a few changes. I used a Raspberry Vinagrette Salad Dressing in place of the vinegar as I had some on hand, and, I seasoned the chicken breasts with garlic, rosemary, salt and pepper before cooking them. Delicious!

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 17, 2009

This dish is fantastic! I was a leery at first, but it turned out perfect!

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Nita

Cooking Level: Expert

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Reviewed: Apr. 29, 2009

Tasted great but when I made it, it didn't look very pretty.

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Kimberly

Cooking Level: Professional

Home Town: Lancaster, California, USA

Living In: Draper, Utah, USA

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Reviewed: Apr. 26, 2009

Very Good! I just made a few adjustments. Used seasoned chicken breasts from local meat market, added fresh garlic to onions to saute, used balsamic raspberry vinegar, and doubled the sauce. I didn't have heavy cream on hand so I used 8 oz cream cheese but added more chicken broth as the cheese melted to keep the sauce from getting too thick. It made a rich, velvety sauce and I think the cream cheese helped cut the tartness of the raspberry vinegar. Serving with panfried rosemary new potatoes and salad. The husband said it smells really good, can't wait to see what the family thinks!

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hmay

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Mar. 12, 2009

Our family didn't enjoy this dish at all. Too much vinegar taste. Sauce didn't thicken (how could it without a thickening agent?). Won't make it again.

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