Reviewed: Jun. 30, 2009

This was very tasty! I listened to other reviewers and added a touch of garlic, and used boneless/skinless chicken breasts. The combination of the white wine and balsamic was very nice, and had an enxpected richness. Thanks!

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Feb. 3, 2009

Initially this seems too simple to be good, but the result is very tasty! I used boneless breasts, and I added some garlic to the onion celery mixture, but that's it. It's a great low fat recipe with lots of taste.

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JanineyBeaney

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 7, 2008

Awesome chicken recipe!! I followed everything the recipe said, and used little cherry tomatoes and added extra spices...it was a great dinner. I served it over mashed potatoes and had the leftovers all week. It was a great new and different chicken dinner. Even my chef husband was raving!!

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star2846

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Reviewed: Dec. 1, 2008

Very good base recipe but gave it 4 stars because I made changes. I added artichoke hearts, 1 tablespoon of sugar, garlic and more oregano. With these changes it made it a more balanced, less acidic dinner. I served it over rice, it was a nice dinner.

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CATWALK16

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Jun. 22, 2008

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!

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CARDINALLOVER

Cooking Level: Intermediate

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Reviewed: May 4, 2008

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!

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Lee H

Cooking Level: Expert

Home Town: Hollywood, Florida, USA

Living In: Sanford, Florida, USA

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Reviewed: Apr. 25, 2008

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.

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Barbara

Living In: Anchorage, Alaska, USA

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Reviewed: Jan. 28, 2008

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.

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Tahna

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2007

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

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DIANAS6

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Reviewed: Sep. 30, 2007

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.

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GatewayCook

Cooking Level: Beginning

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Reviewed: Jul. 19, 2007

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.

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Suzanne

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 7, 2007

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.

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Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Mar. 30, 2007

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!

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Steph Barber

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Feb. 21, 2007

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

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Oct. 12, 2006

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!

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MAR4SHORE

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2006

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!

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RWLEVINSON

Cooking Level: Intermediate

Living In: Davis, California, USA

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Reviewed: Sep. 13, 2006

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!

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Foodie

Cooking Level: Intermediate

Home Town: Des Peres, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Sep. 4, 2006

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.

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Chuck

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 22, 2006

Good! I used boneless, skinless chicken breast that I pounded and cut into strips. I omitted the celery (personal preference) but otherwise followed the recipe. It was tasty...thanks!

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Cardamum

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 11, 2006

I found this recipe when looking for something to do with a left over bottle of white wine from the day before. This has to be one of my favourite chicken recipes I've ever tried. I used half red onion along with white onion as I love the way red onion and balsamic vinegar go together. I also used twice as much wine as the recipe asked for, to give it a bit of an extra kick. Like others I sauted the mushrooms breifly over a very high heat to brown them off. I also used chicken breasts as I was only cooking for two people. The recipe creates a really nice thick and rich (yet light) sauce that you can lavish over the chicken, mushrooms and onions. I served it with a side of bulgar wheat and briefly stemed vegetables. I think it would also be great with rice or pasta. It's definitely the kind of dish that can be dressed down for a home-evening meal or dressed up for a dinner party. I will be making this over and over! Yummy!

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