This was an awesome recipe. I loved it. I did as previous reviewer and cooked the mushrooms and vinegar separately and that worked good. I didn't have any fresh tomatoes on hand so I put in a can of diced tomatoes with garlic and olive oil--really good. I also kicked it up alot by adding alot of garlic, basil and fresh thyme. I plan on making this a regular at the table. I wonder how adding artichoke hearts would be? May try next time. Thanks!

This is a very good recipe, and I agree with most of the other reviews. After reading them, I decided to change the recipe a bit, before I tried it. First of all, the one thing I usually do, when a recipe calls for flouring and browning a meat, is to dredge the meat in a mixture of flour, garlic salt, pepper and paprika. This helps add the additional flavor that most of the other reviewers were stating that was missing. Of course, I added garlic to the recipe, as well, and chicken broth. I usually use a chicken broth that has roasted garlic in it. I also use a vegetable broth, instead of water, when making rice. But, I feel the most important factor in this recipe is the balsamic vinegar. In Italy, they use a very thick, old, sweet balsamic vinegar. The real balsamic vinegar, is very expensive, but worth it! It has such a delicous flavor, and when used in this recipe, it is fantastic!

This was very good. I did not seed or peel the tomatoes and I added about 2 tablespoons of sun dried tomatoes in with the mushrooms and served it over brown rice. YUM YUM. Will definitely make this again soon.

I thought this was good, but not great - I am giving it four stars since I think it has potential, it was quick and easy, and it is fairly healthy; but, it seemed to lack flavor and balance. I added 2 cloves of garlic, but it still seemed to be missing something. I think I will play with this recipe and perhaps add more garlic, more oregano, decrease the wine a little and add a little chicken broth, some basil, a tiny bit of sugar, and a little worcheshire sauce. I really like basamic vinegar, but I don't think you would care for this recipe if you're not a big fan of balsamic vingegar. The cooking time was perfect and the chicken was very tender. I ate this by itself with a side of steamed carrots, I think, with the changes I noted above, it would be great over angel hair pasta. Update: I ate this as leftovers and added fresh grated Parmesan, and it really improved the taste/balance.

Really tasty. I served it on rice and it was a hit.

This was only okay. I agree that there was nothing to balance the acidity, so there wasn't any real depth to the flavor. I added a bunch of Parmesan and a lot of salt and it was better. Maybe using chicken broth instead of the wine would help. This is a good base to start with, so I may play with it a little.

Sorry to rain on the parade but I am only rating this a 2. Everything smelled divine as it was cooking and the chicken was very moist but...we just didn't care for the sauce at all. There was nothing to balance out the acidity of the tomatos, wine and vinegar. Those who really enjoy balsamic vinegar might like this dish. It just wasn't a taste that my family was in to.

This was quite good but I thought it might be lacking a bit in flavour. But it was a quick and impressive dinner party dish.

This was really good, my husband loved it too! I followed some other reviews and added garlic. I also added more balsamic vinegar and some basil. Next time I'll add more wine to make it more saucy and I think I'll serve it over noodles. I can't wait to make this again!

Great - relatively easy, pretty fast and a hit with the family. This is my type of supper. Thanks!

Easy and good. I used chicken breasts. I used red and white onion, little bit more wine and chicken broth. I am not a chicken fan but this had flavor. I will make again. 12/27/06 I made this again. It was great. This time I only used chicken broth, added an extra 1/2 T b. vinegar, used diced tomatoes and cooked the mushrooms in butter and b. vinegar before adding them to the other ingredients. Enjoy!

This was a hit with my family and our dinner guests. The flavor is mild yet delicious. I followed the recipe as is and found plenty of liquid given off from the chicken itself. Will definately make this dish again!

This was ok, but not what i expected. I thought it needed something...more spices? I added garlic and chicken broth (the sauce got too thick), but I don't know if i will make again. Thanks though!

Great recipe. I used boneless thighs fried them in olive oil and garlic. I also added thyme. Very flavorful, but next time I will double the sauce portion. I didn't bother with peeling the tomatos...what am I, Emril Lagasse? ..but I did seed the tomatos as the recipe called for. If there was a difference to peel the tomatos, i'm not sure what benefit that would give me, because the dish was excellent without the extra work in peeling the tomatos.