Reviewed: Jul. 21, 2011

This is one of my favorite recipes! DELICIOUS. Weight Watchers friendly and diabetic friendly too! We put one whole onion in (instead of 2) and as many veggies as we have in the fridge: zucchini, bell pepper and green beans... We also only eat 3-4 oz servings of chicken at a time, so to make four servings, we use just 1 lb. of chicken.

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Reviewer:

Joan

Reviewed: Jul. 13, 2011

I tried this receipe last night even though my husband hates vineger. I did use brown sugar and to keep him happy, as he likes chicken crisp, I rolled in flower before frying.Otherwise I followed the receipe as printed. My husband asked for seconds. Enough said.

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Reviewer:

virginia

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Reviewed: Apr. 9, 2011

Two tablespoons seems very excessive.

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Reviewer:

franalong

Reviewed: Feb. 24, 2011

Excellent! I doubled the sauce but used 1/2 vinegar and half homemade broth in place of 2x the vinegar. I boiled some pasta and added some frozen veggies to the water, then poured the cooked chicken and sauce over the drained pasta/veggies and made a quick and dirty skillet meal. It was really good and both my kids ate it, which surprised me. I would make this again for company but keep the breasts whole for prettier presentation.

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Reviewer:

MomZilla (Evin)

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Dec. 6, 2010

Not too vinegary, good, easy and quick!

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Reviewer:

sarita166

Reviewed: Jun. 29, 2010

was great! only 4 stars because i followed numerous suggestions by other reviewers... added minced garlic, dried basil, 1 T italian dressing, 1/2 c chicken broth, only used onion powder (no real onion), changed: 1/4 c balsamic vinegar, 1/3 cup red wine... served over rice... was delicious!!!

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Reviewer:

MalElaine

Cooking Level: Intermediate

Reviewed: Jun. 12, 2010

I used cooking wine in place of the balsamic vinegar...it was delicious and so tender. I added rice and broccoli as a side dish. Bona Petit Sunshine Miami Florida

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Reviewer:

Sunshine

Reviewed: Dec. 24, 2009

My husband and I love it!! I make it just about once a week.

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Reviewer:

Jennifer

Cooking Level: Intermediate

Living In: Neptune, New Jersey, USA

Reviewed: Apr. 1, 2009

Tasty and simple! I used quite a bit less vinegar (maybe 1/4 cup) and added dried basil. Didn't bother with the onion, because I served this with an onion/bell pepper/zucchini/tomato saute.

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Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Kirkland, Washington, USA

Reviewed: Jan. 15, 2009

I give this recipe three stars both because I'm overly generous and my beau kind of enjoyed it while I was disgusted. I followed the advice of some reviewers and toned down the balsamic and red wine vinegars while also substituting basil for oregano. I just didn't like the taste of the balsamic vinegar. While it tastes good mixed with tuna as a diet food, it needs to be turned down a notch when flavoring dishes that are paired with another vinegar).

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