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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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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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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.¤neb

Cooking Level: Expert

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Reviewed: Dec. 28, 2008

I did not find the vinegar flavor to be too intense...but I planned on serving this with white rice and thought that it was a pretty pale looking combination..so threw in a handful of frozen green peas the last few minutes of cooking. Also mixed the flour with about 1/2 cup of water so there would be more sauce for the rice. If I make this again, I'll probably just leave the chicken breast whole and serve as the meat entree instead of as a "stir-fry."

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gapch1026

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Reviewed: May 21, 2008

Tried this with another reviewer's suggestion of using part red wine in place of the red wine vinegar. I can't say it lacked flavor... but in fact it was almost too potent. Might have been better over rice to give the dish more texture.

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JenB

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Dec. 29, 2007

I used red wine in place of red wine vinegar, and added sun-dried tomatoes and portobello mushrooms as one reviewer suggested. This recipe BLEW AWAY my boyfriend and mother when I had them over for dinner. They said it tasted like it was from a restaurant. I paired it with curried potatoes. Delicious! Will definately cook again.

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Kat

Cooking Level: Expert

Home Town: Coquitlam, British Columbia, Canada

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Reviewed: Nov. 14, 2007

I fixed this for dinner last night and my husband could not quit complimenting me. I followed the advice of others and used 1/4 c. balsamic vinegar along with 1/3 c. of red wine vinegar. I mixed this in with 1/2 c. chicken broth and poured it over the chicken after it had browned. I also added a dash of basil with the oregano and 2 teaspoons of Italian dressing. Also, I did not have a fresh onion on hand, so I used dried minced onion. It was great served with garlic mashed potatoes and black-eye peas. I will make it again!

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Reshableu

Cooking Level: Intermediate

Home Town: Marshall, Texas, USA

Living In: Andrews, Texas, USA

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Reviewed: Oct. 24, 2007

Ugh, this is way too much vinegar. And I even cut down on it after reading others' suggestions. I had high hopes for this recipe as I love Balsamic. All is not lost though....I want to experiment with this and instead of using red wine vinegar, make a brown butter/balsamic sauce. This recipe has some potential, but as it stands, it's way too wangy.

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SAF1969

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Sep. 6, 2007

I made this with the suggestions about using red wine and only a small amoutn of baslamic vineagar. I also added sliced baby bella mushrooms. It turned out good, but I thought the flour addition made the juices too much of a gravy. I'll make it again, but veto the flour, and only use one red onion intead of two.

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Star19600

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Reviewed: Mar. 11, 2007

My Family Loved this !!! Changed it a bit. Chopped the onion (used Red onion) so it was more like a relish or Chutney. served over a bed of Red skinned Mashed Potatoes. Yummy !!!!

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Mojito Mama

Cooking Level: Expert

Home Town: Fremont, California, USA

Living In: Tracy, California, USA

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Reviewed: Feb. 26, 2007

Good recipe. I halfed it, but used about 75% of the vinegars and it was yummy. I will make again. Don't waste your time on the rue afterwards. Just cook it until the liquid is evaporated.

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jwiehe

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2006

Balsamic vinegar is rarely more than 1/4 cup for a LARGE recipe b/c of it's pungent flavor. Some common sense adaptations on the part of this long-time cook were to add 1/4 balasamic vinegar and 1/2 cup red wine (a good flavored shiraz was what I used) instead of the measurements of red wine vinegar and balsamic vinegar given in the recipe. Also 2 Tbsp. oregano will give an overpoweringly strong oregano flavor. Substituting fresh basil and omitting the oregano altogether was also another no-brainer substitution. We also added some reconstituted sun-dried tomatoes (1/4 cup dry or 1/2 cup reconstituted) chopped and some sliced mushrooms (we used portabella's due to their mild flavor and ability to hold up to high heat & long cook times). After making those changes this recipe was fantastic! A lot of the previous reviews claim too strong a vinegar flavor which makes sense when you take the strongest flavored vinegar on the planet, add too much and then cook it down to make it even MORE so.

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shelley

Cooking Level: Expert

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Reviewed: Jan. 29, 2006

The vinegar flavor was way too strong and the onions soaked up alot of the vinegar flavor. I wouldn't make this recipe again without altering it alot!

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buzibug

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Reviewed: Dec. 31, 2005

This recipe is easy to make and I have made substituions when I am out of one of the ingredients and it is still great! The smell is amazing and my family enjoys it every time.

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KAWANIA

Cooking Level: Expert

Home Town: Atlantic City, New Jersey, USA

Living In: Bowie, Maryland, USA

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Reviewed: Dec. 2, 2005

This recipe was very easy and quick to make, but the vinegar taste was way too overpowering. We ended up tossing the whole batch. I won't make this one again.

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Melissa Cooks

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Reviewed: Oct. 29, 2005

This is very fast easy and flavorful.

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APANTHESIS

Cooking Level: Expert

Living In: Albany, New York, USA

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Reviewed: Oct. 29, 2005

I tried this recipe and thought it had way too strong of a balsamic vinegar taste... it needs something else to balance it.

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Laura

Cooking Level: Expert

Home Town: Uxbridge, Ontario, Canada

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Reviewed: Apr. 3, 2005

This was way too strong with the taste of the vinegars. Next time I think I would cut it with some chicken broth.

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JOODLEBUG

Cooking Level: Expert

Home Town: Timmins, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Feb. 21, 2005

It was very stringent, it certainly cleared the sinuses whilst cooking. After I'd finished cooking it I dreaded the first bite thinking it would be way too tart, but it wasn't too bad. Need something to eat with it that is bland to contrast to the tartness.

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KazMc

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Reviewed: Feb. 17, 2005

It's way too tart, and the smell nearly ruined my nasal passages.

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MATTCLARKSON

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Reviewed: Dec. 22, 2004

My family thought this recipe was very good. A very different flavor from ordinary chicken recipes. I'd slice the onions into rings so they would cook better. I used some dried oregano and some ground oregano, but not 2 tablespoons worth. A keeper.

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SUSAN PAULSEN

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Skillet Balsamic Chicken

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