Pretty good. Yes, a tad dry even on low for 4 hours and starting with frozen chicken breasts. Still rather tasty. I wasn't a fan of how little the sauce covered when I put it in (although I did use canned chopped tomatoes--don't have crushed) so I added a full can of paste, some olives and mushrooms. I think the olives jacked up the flavor--which if you like olives is a good thing. If you don't like olives, not so much. My husband complained it tasted like olive brine--he's not an olive fan, so I guess I have to add those just to my portion if I make this again. I did cut down the balsamic vinegar a bit since there were complaints it was sweet. However, I don't think it was very sweet, just tangy. It was rather liquidy so I added about 1/2 a package of dry pasta when the chicken was cooked and mixed it in. It was cooked and ready to serve within an hour and soaked up all of the juices. All in all, not bad, but maybe a few more adjustments would make some people happier, and unfortunately I don't think this is a good recipe if you are away from home more than a couple of hours at a time, as it does appear to need someone to keep watch on it. Thanks for the recipe!
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Pretty good. Yes, a tad dry even on low for 4 hours and starting with frozen chicken breasts....