*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I cooked this on medium heat and followed the recipe almost exactly. I did add 3 cloves of minced garlic. My friend and I both enjoyed the flavor and the spices. I served it over white rice and with green beans. I do plan on adding this to my regular rotation.
Great recipe. I have made this several times. I converted it into a slowcooker recipe for a friend who had company coming over. I used 5 chicken breast halved into 10 pieceds and seasoned both sides with salt and pepper. In a hot skillet seared off both sides till browned working in batches. I then placed them in the slow cooker and poured the balsamic tomato and onion seasoned mixture over the top. Placed on low for 4-5 hours. (This next part is optional for a thicker sauce to go over polenta mashed potatoes or pasta.) Remove the chicken and pour the sauce in a sauce pan add 2Tbs. tomato paste and simmer till thickend. I really loved this method because I was able to make twice as much chicken go to our kids football game and visit with her family and have a clean kitchen! Great technic!!!!!
My husband and I loved this recipe! I've made this twice now in the past two weeks and it is just delicious. However I did use the half the recommended balsamic vinegar and substituted the other 1/2 with low-sodium chicken broth and it was even better. I also used used 2 cloves minced garlic instead of garlic powder fresh rosemary fresh basil and added fresh mushrooms when browning the onions. Sooo good and will remain a favorite in our house.
I made this a week ago and it was so good I had to make it again. The more I make a recipe the better it comes out and the more creative I can make it. I sauteed a clove of garlic(minced) sweet peppers artichoke hearts and shaved onions in olive oil and a Italian blend dry seasoning. ((while my veggies are browning I made a mix of the balsamic vinegar chicken stock and brown sugar... I doubled my sauce 3/4 cup balsamic 1Cup chicken stock and 4tbs of brown sugar))I then salt and peppered my chicken and tossed it the the browning veggies and browned the chicken. Once everything is blended and browned i tossed in some fresh chopped tomatoes and the sauce mix. I brought to a boil lowered heat and covered for about 20 mins) cook on low for longer if you would like your balsamic to thicken Yummy!! Paired with garlic and olive oil couscous and broccoli:)
I made this last night for dinner. Excellent & followed receipe exactly. You MUST use good balsamic vinegar. I live in Appleton Wi. and we have a small shop called "The Olive Cellar". They specialize in olive oils and vinegars. I used their 18yr old aged balsamic and it was delicious. Even my husband who is not very adventurous when it comes to ceratin things absolutely loved this.I will definitely make this again. I think crumbled feta cheese would be a good addition to this receipe.
I've seen the reviews since my original one years ago. What kind of idiot would try to make this enitrely without balsamic vinegar? Cmon people! Wonderful! Many thought it was a bit "balsamicky" -- here's what I did. Instead of pasta or rice (too mushy to hold up to this) I boiled some potatoes then cut them up and fried them lightly in a skillet in olive oil and a LITTLE salt and pepper making chunky hashbrowns (no seasoning -- the "drip-down" onto the potatoes from the chicken breast is sufficient and neutralizes the vinegar). I like to serve this with steamed broccoli lightly drizzled in italian salad dressing with a crunchy warm loaf of sourdough.