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.
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!
Fantastic dish! Sophisticated taste make sure to have rice to go along with dish we thought we'd detour from the recipe and have fresh baked bread it just didn't cut it for us.
My husband and I thought it lacked some flavor. Next time I might try adding garlic to help enrich the taste. Served it over rice. I almost think it tasted better as leftovers.
This chicken recipe was great. I used boneless skinless thin sliced chicken breasts. I browned very well as my husband does not like pale chicken. I added garlic some thyme and did not add any salt. I doubled the wine and added about a quarter cup or so of chicken broth so there would be more liquid. I also sauteed the mushroons before adding. I only had to cook about 15 minutes and removed the chicken. I added the vinegar and sauteed mushroons and let the sauce develop for 5 minutes then added back the chicken and let it pick-up the flavors of the sauce. Will definitely make again. This goes great with Corn and Rice Medley on this site.
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!
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!!
good flavor and very moist. i think i put too many mushrooms in mine but otherwise this was a great dish.
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.
