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My review
Veneto Chicken
CHRISTYJ
"A chicken dish fit for a gondola ride - 'Veneto' means this recipe originated in Venice, Italy! Serve with rice."
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Ingredients
1 h 5 m servings 463 calsOriginal recipe yields 8 servings
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Directions
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- Dredge chicken lightly in flour. Heat oil over medium-high heat. Fry chicken pieces briefly, turning to brown evenly. Add onion and celery; cook 1 to 2 minutes. Stir in wine and chopped tomatoes. Season with oregano, and salt and ground pepper to taste. Cover, reduce heat, and simmer gently for 30 minutes, turning pieces once.
- Pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.
Nutrition Facts
Per Serving: 463 calories; 32.6 g fat; 5.7 g carbohydrates; 32.9 g protein; 128 mg cholesterol; 130 mg sodium. Full nutrition
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Reviews
Read all reviews 4358 Ratings
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Most helpful positive review
9/4/2006
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 tomat...
Most helpful critical review
12/20/2010
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 t...
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9/4/2006
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 tomat...
8/11/2006
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 r...
9/11/2002
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.
6/13/2002
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.
7/3/2006
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...
12/7/2008
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 lefto...
12/23/2000
good flavor and very moist. i think i put too many mushrooms in mine, but otherwise this was a great dish.
4/2/2011
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 n...
12/20/2010
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 t...