Reviewed: Apr. 9, 2012

Amazing! I subbed Veggie oil for Sunflower Oil, Shallots for Green Onions, and Raspberry Vinegar for Raspberry Vinegairette, and it turned out PHENOMENAL. I had Brocolli Cheddar rice as a side. Added a little more chicken stock and a dribble more vinegairette at the end with the chicken to create a little heavier sauce to go on top of the chicken. Will make again!

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Reviewer:

SilverRain07

Reviewed: Nov. 15, 2011

I made this and substituted raspberry vinaigrette, and used red onion instead of shallot and it tasted very bland and it was not very good.

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Reviewer:

josiebonds

Home Town: Nashville, Tennessee, USA

Reviewed: Jun. 27, 2011

This recipe is heavenly! :D I made a few minor changes, based on comments in the review section, but only to add to the 'bones' of this great script! To augment, I added garlic to the red onion sauted prior to adding the chicken breast. I upped the quantity of all liquids to 1 cup, with the exception of I had no cream on hand. Therefore, I made a rue with 1.5 Tablespoons flour, 1 Tb butter, salt and pepper, and thickened the 1 cup of milk in it, prior to adding it to the reduced broth/vinegar. I also added a pinch of rosemary. My raspberry vinegar came from Chapparal Gardens in Atascadaro, CA. http://www.cgvinegar.com/ Absolutely DEElishious! Thank you for sharing it! :D

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Reviewer:

JaJireh

Cooking Level: Expert

Reviewed: Jun. 12, 2011

this recipe worked out well for a light evening meal. kudos to the cook

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Reviewer:

laurenzal

Reviewed: Jan. 22, 2011

I made this for dinner and all 9 of my children loved it. This never happends. There is always some kids who complain. I served it with spaghetti and a salad and it was perfect.

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Reviewer:

Kmosher

Reviewed: Nov. 28, 2010

I made the recipe exactly as written. After tasting the sauce I felt there was too much raspberry vinegar. You may want to cut back on the raspberry vinegar at the start and then adjust to your taste.

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6 users found this review helpful

Reviewer:

JASPAC

Reviewed: Apr. 26, 2010

Awesome! Made for a large party and cut the chicken breasts into strips so everyone could serve themselves some. I marinated the chicken in the raspberry vinegar with garlic before hand and then used garlic and green onions because I didnt have shallots. I also added mushrooms. Came out great and was very easy to do.

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Reviewer:

lydiavg

Reviewed: Feb. 16, 2010

I made it for Valentine's Day. Went over well with my boyfriend and the pink color of the sauce coordinated to Vday :) I used less vinegar than the recipe called for and a bit more cream. Turned out great! (Served over mashed potatoes and side of asparagus.)

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5 users found this review helpful