Reviewed: Apr. 9, 2012

Fabulous! Really simple to put together, yet the taste is very delightful. Such recipes are truly gems! Thank you for a wonderful recipe. I will be making this again for sure!

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Feb. 13, 2012

I made this exactly as the recipe said except instead of fresh tomatoes I used canned whole tomatoes that I cut up a bit. Easy, great recipe that looks really nice. I think I will add a little garlic next time and perhaps a dot more balsamic vinegar as it was flavorful but not as flavorful as I'd like. I served it with polenta. Very nice dish.

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Reviewer:

Laura

Cooking Level: Intermediate

Reviewed: Nov. 27, 2011

On a low-sodium diet. Thankful for recopies like this that make me not miss the salt. Yum!

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Reviewer:

JoManda0402

Reviewed: May 24, 2011

good

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Reviewer:

Meredith

Reviewed: Apr. 2, 2011

I made this once, using one 14oz can of diced tomatoes as I didn't have fresh on hand, and found it a good but a little bland (would have given it a 3 star). My hubby said the same. I should note that I did did not dredge the chicken in flour in an attempt to keep it the recipe as healthy as possible. After following the reviews and my mom's cooking experience, I made the following changes/additions: - 3 cloves garlic added to the onion/celery mix - 2 14 oz cans diced tomatoes in place of the 3 fresh toms. - basil and oregano to taste (fresh is best, but dried will do in a pinch) - 2 tbsp balsamic vinegar (the best you can afford) - if using cheaper vinegar (like I did), add 1 tsp sugar to balance the acidity Serve over rice. This has become one of my main meals for 'brown bagging it' dinners (I'm a shift worker). And yes, the mushrooms freeze well. Great recipe on it's own (every food preference is subjective), so thanks to Christy for posting this in the first place!

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Reviewer:

TJ & Doc

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Dec. 20, 2010

3 tomatoes isnt enough sauce for all that chicken. More like 1 - 28oz can of stew tomaotes to start with. Like other reviews I added garlic 2 cloves, along with the onion. I upped the oregano to at least 2 tsps to give it more flavour than it had. It would have been too bland without the garlic and extra oregano. A good base to play with.

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Reviewer:

RUTHCOOPER

Cooking Level: Expert

Living In: Thornton, Ontario, Canada

Reviewed: Aug. 12, 2010

I cut the servings in half, I don't know it that had anything to do with how it came out or not. It was bland, kinda mushy. Maybe I had to much flour on my chicken. I don't think I will make this again.

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Reviewer:

Jolene I

Reviewed: Jan. 1, 2010

Very good recipe. I used chicken breast instead of a whole chicken, but I think it would be good as written as well. I like the combination of fresh vegetables, vinegar, wine, and spices. Good with spaghetti or rice on the side, to soak up the juices.

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Reviewer:

Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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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Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

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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