This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.
I love this, it is my favorite recipe from this site! If you're not a vinegar lover I suggest using only 1/8 cup of balsamic vinegar. I love the vinegar flavor so I wouldn't change a thing. I use white balsamic vinegar (looks nicer). And... I use 1.5 lb. of mushrooms, 1 cup chicken broth and 10 cloves of garlic.
Read MoreI really had some issues with this recipe. First, it was very bitter as-is to the point of utter bluntness. I had to add about two tablespoons of brown sugar to try and tone down the bitterness. It also just lacked flavor overall. Compare this to something like the chicken in red wine sauce recipe on this site and you'll see what I mean. That recipe (if you follow reviewers suggested changes) is full of depth and flavor. This one -- not so much. I wanted to love this recipe but it was just lacking in a big way. There are many better chicken recipes on this site.
Read MoreI love this, it is my favorite recipe from this site! If you're not a vinegar lover I suggest using only 1/8 cup of balsamic vinegar. I love the vinegar flavor so I wouldn't change a thing. I use white balsamic vinegar (looks nicer). And... I use 1.5 lb. of mushrooms, 1 cup chicken broth and 10 cloves of garlic.
Absolutely loved this recipe! Very impressive dish that was easy to prepare with ingredients that are normally found in one's kitchen. Used baby bella mushrooms and pounded out the chicken so it would cook more evenly. Serve over linguini! Fabulous!!!
OMG! This is restaurant-quality fare for certain! I didn't flour the chicken and after removing from the pan, I simply thickened the sauce with about 1 1/2 tsp. cornstarch which I poured over the chicken. To die for. My husband and I are black pepper fiends so I made sure I used a lot of it. I will make again and again. Thanks fo much, Colleen!
This was great; cooked it with a friend. We did change a couple of things, though. First, we cut the chicken into strips & added garlic powder to the flour mixture. Then browned the chicken & removed from pan. Sauteed garlic for just a minute, then dumped in double the sauce ingredients. We reduced the sauce for about 8-10 minutes, then added the chicken back in and continued reducing for 10 minutes, then added the butter. We browned the mushroom separately and added them in just before serving. YUM! **Note:I made this again and didn't bother with flouring the chicken, I just sprinkled a little wondra towards the end of cooking and then added the sauce right to the pan. Just as good and way easier!
This recipe is a wonderful alternative to the same old chicken. It tastes a lot like Chicken Marsala. It is a little sweet and has great flavor. I let the chicken sit in a little vinegar for aobut 15 minutes before flouring. I used the whole can of broth. I though the amount of sauce was perfect. If you are looking for a simple dinner that will impress anyone this is it.
4-1/2 stars as written. However, with a few simple additions you can swing this over into the 5 star stratosphere! No treatment of the garlic cloves is mentioned, so I peeled them, crushed and very finely minced 2 of the cloves (to make the garlic flavor more pronounced,) leaving the rest whole. Also added 2 Tb finely minced shallots, which gave lots of depth of flavor. If you don't have or can't find shallots, green onions will do. If you find the taste to be too acidic, then look to your balsamic vinegar as the culprit. The only type to use is from Modena, Italy. Others are just imitators. A genuine Modena balsamic is smooth as silk, with no bite. It costs more, but in a dish such as this, it makes a world of difference. Once the breasts are pounded thin, cooking them for 10 minutes in liquid is WAY too much. After you've browned them, they need very little time. Just make your sauce as directed (also added a little marjoram, white pepper, and a tsp Dijon mustard to increase flavor complexity,) turn off the heat, and allow your already-browned breasts to steep in the sauce covered for 10 minutes on top of the burner. This is known as carry-over cooking, and the heat of the sauce is quite sufficient to finish off any undercooked meat. Skipping the flour coating works just fine. However, to thicken the sauce enough to coat noodles or potatoes, whisk 2-3 tsp of flour to the room temp stock, then stir this into the pan, stirring until sauce reaches a boil. Finishing the sauce
This recipe is just wonderful! My husband and children found it had a bit too much vinegar even when I cut the amount in half. So the next time I made it I added about 2tbsp of cream when the sauce was cooked. It might sound strange but it really helped richen the flavor and take the bite out of the vinegar. This recipe also works well with pounded, boneless, skinless chicken thighs. Thanks for this recipe, it's a family favorite! :) Barb in BC
An excellent dish! I also doubled the garlic, letting the whole cloves simmer in the broth until they became soft and sweet. For a totally different taste, throw a can of chopped tomatoes in at the same time as you add the vinegar; simmer the whole thing together and you have yourself a similiar but more robust meal. Cuts down on the acidity of the vinegar too. A really easy and impressive dinner!
I hate chicken breasts but this recipe was great! My chicken came out tender and moist. My only suggestion would be to cut down the balsamic vinegar. I put in 1/8 cup instead of a 1/4 cup of vinegar. I was surprised on how much my husband liked it because he is such a picky eater!
I thought this was such a great and quick dish. The aroma of it cooking made everyones mouth water. Only thing I will do different next time is pound the chicken breast to get them really thin so they can absorb the sauce more. Excellent still the same.
Fabulous!!! A new favorite. I read numerous reviews & then decided to do it my way. I doubled the sauce ingredients since I wanted to serve over pasta. This includes the vinegar, I don't know what the people that said they cut back or thought it was too vinegary were thinking, they must eat really pland food, because I thought it was good, could have even used more. As for the comments about not coating the chicken, again I disagree. This is how I did it: I wilted the mushrooms & removed from the pan, added a little oil heated it to high, added the coated chicken and cooked until golden on both sides. Added the sauce ingredients & mushrooms back in & cooked covered about 5 minutes until the chicken was done * removed it. Then I simmered uncovered until the sauce was reduced & added cooked pasta. Served chicken over pasta & sauce. Getting the coating crispy before adding the sauce keeps it from getting slimy & adds texture & golden brown deliciousness. Will make again & again, & want to try with some thin pork chops.
I browned the chicken in olive oil instead of butter – removed from skillet & kept warm in the oven. I then sautéed onion, garlic & mushrooms together for approx. 5 min. I then added the balsamic vinegar & chicken broth (which I doubled to use for gravy on mashed potatoes) allowing the liquid to reduce for approx. another 5 min. before returning the chicken to the pan. I turned the chicken a few times in the sauce & cooked covered for 4-6 additional min. Mashed potatoes & a side salad &dinner was ready in less than 40 minutes. This recipe is a keeper!
Excellent!! I too omitted the flour on the chicken breasts according to other reviewers and the recipe came out absolutely delicious.The only other change I made was throwing in a few extra garlic cloves as we love garlic and can never get enough of it at my house! I am looking forward to making this recipe again real soon! Thanks Colleen for sharing your wonderful recipe.
Everyone enjoyed this, even my 5 year old. I took suggestions from other reviewers and didn't flour the chicken...I'm glad I didn't, it turned out perfectly and very tender. I also used portabello mushrooms, they have a great flavor and don't go "soggy" like regular mushrooms. Finally, I would definitely recommend sticking with the 1/4 cup of balsamic vingar as called for in the original recipe. I was just shy of the 1/4 cup because I was worried about it being too tart (based on other reviews). It definitely requires the quarter cup for full flavor. I served with wild rice pilaf and steamed broccoli. A very simple and quick recipe, light in calories and full in flavor = a keeper
Loved it! Served over pasta. I added an additional 1/4 cup of chicken broth right before adding the butter, in order to make the balsamic mushroom mixture more sauce like. Next time I will make more sauce - it was so good!
Perfect and impressive. Tip: make sure ur pan is very hot when u put the chicken in the begining to get a nice golden crust, but lower heat before putting the garlic as garlic turns very bitter when burned, it will ruin everything. I forgot to add the flour but it couldn't have been any better, super sophisticated. I make this dish when I want to impress.
I really had some issues with this recipe. First, it was very bitter as-is to the point of utter bluntness. I had to add about two tablespoons of brown sugar to try and tone down the bitterness. It also just lacked flavor overall. Compare this to something like the chicken in red wine sauce recipe on this site and you'll see what I mean. That recipe (if you follow reviewers suggested changes) is full of depth and flavor. This one -- not so much. I wanted to love this recipe but it was just lacking in a big way. There are many better chicken recipes on this site.
Absolutely amazing! We had this tonight and it was wonderful. I, too, didn't flour the chicken breasts as it didn't need it. I also doubled the "sauce" and it was wonderful. One reviewer (EBSEPKE) suggested adding heavy cream to the sauce at the end to take out the bite of the vinegar and to richen the dish, and it sure did! Sinfully delicious! Served this over angel hair pasta and it was perfect. For what it's worth, my family doesn't like mushrooms so I left those out and it was still fantastic!
I made this dish last night. Following others' recommendations I too omitted the flour but added Paprika to the seasoning mix of salt and pepper. The Bay leaf was omitted also since I had run out of them. I used Canola Oil to get a higher temperature thereby quickening the browning process of the breasts. The one thing that I would do differently with this recipe would be to use 1/8 cup of Balsamic Vinegar rather than 1/4. I felt the vinegar proved a little too bitter so I had to add a sprinkling of brown sugar and some honey to get it back to my taste level. The "Cucino Balsamic Vinegar of Modena" used had an acidity level of 6% . I also used a full cup of chicken broth as opposed to 3/4. 6 garlic cloves could be overkill depending upon your love of garlic. Instead I used 2 'jumbo' cloves finely sliced. To make the dish more visually appealing I added 1/2 chopped Red Bell pepper to the sauce as well as sliced Portobello mushrooms and the regular white mushrooms. After adding butter to the sauce I opted for a smoother quality with the addition of 1 - 2 teaspoons of cornflour mixed with a little water. This VASTLY improved the sauce consistency. Using an electric knife I sliced each breast into 1/4 inch slices and served with a medley of steamed vegetables and boiled 'baby' potatoes.
This recipe is wonderful! We loved it. I didn't flour the chicken and added cornstarch mixed with cold water at the end to thicken the sauce. Great and easy dinner - will definitely make it again. Serve it with mashed potatoes or rice - superb!
I was nervous because I am not a huge fan of balsamic vinegar and the reviews all say this has a very strong flavor. This was sooo good! I loved it. I used jarred minced garlic and I wish that I had used fresh, but this was still an amazing dish. You will want to pound the chicken to about 1/4 inch thick. The thicker parts of the chicken do not absorb the flavor as well as the thinner parts.
This was good, but not amazing. Adding cream to the sauce will help it be more substantial.
I let my husband rate this recipe and he gave it a 4. Like other members he would have liked a little less vinegar however I personally think that this could be affected by the brand of balsamic you use(some are stronger than others). Other than that he really did enjoy it. I would recommend this recipe as a good break from the ordinary.
One question. Where has this recipe been all my life? I'm so glad I didn't wait another day to make this! I can't wait to make it again!! Thanks so much for this recipe chibi!
This recipe has become a family favorite. Occasionally I chop the chicken into bite size pieces before cooking and double the liquid, then serve it over pasta. Delicious!
This was really good. Hubby and I both enjoyed it. I didn't bother with the flour and was worried that the sauce would be runny, but it wasn't. The only thing I would do differently next time is double the sauce and mushrooms (It was sooo good). A great recipe that is simple to make, thanks!
OH YUM! Wow, that is a good recipe. I doubled the sauce and still wanted more so will triple it next time. I didn't know what to do with the garlic so I just flattened it with a knife blade. I also took one cook's advice and added a half of a sliced white onion at the same time as the garlic. I served over pasta. This dish is simple enough for any night and sexy enough for guests. It's going into regular rotation at our house! ***UPDATE*** I made this again last night but quadrupled the sauce. Not a good idea!!! It stayed watery and really vinegary. I even tried to thicken it with tapioca starch. It did not work. Stick to the original recipe or just double the sauce like I did the first time, or use two pans so that the sauce can spread out and caramelize. Aside from last night's fiasco, this is still my new favourite recipe!
This was really good, but make sure you cook down the balsamic sauce all the way because it will be strongly acidic and not very sweet.
What a great find--a chicken recipe that's restaurant quality, reasonably low in fat/calories/cholesterol, and my kid likes it as much as my husband and I do! This was almost too good for a regular weeknight meal, but I've already been requested to make it again soon.
I made this tonight and there was no leftovers!! Even my 4 year old liked it. I did make a few changes, but mostly everything I had in my pantry. I skipped the flouring of the chicken and just used S&P. I only had 4 cloves of garlic, but had some minced garlic in the fridge so used 2 TBS of that (we like garlic) I used a can of concentrated chicken broth (all I had) and mixed it with 1 cup of water, heated it through on the stove. I used the the amount of broth as the recipe called for, and added 2 TBS of cornstarch to thicken the sauce a bit, it tasted too vinegary for my liking so I added the rest of the broth and 3 TBS of cream cheese, covered and simmered until the cheese was soft and then stirred until smooth. WOW it was delicious. For a side I made plain penne with butter and parmesean but I ended up using half the sauce to top the chicken and mixing the rest in with the noodles. It was DELICIOUS. WILL DEFINITELY MAKE AGAIN!!
We absolutely loved this dish! It was so easy and flavorful. We are big fans of balsamic vinegar, so this was perfect.
This recipe is restaurant quality, I did not alter anything. I was so surprised how delicious this turned out with very few ingredients and how quickly it came together. My family came back for seconds and they cleaned their plates!! This is definitely "Company Coming Over" type of dish. Thanks!!
this recipe is outrageous. i added some chopped sundried tomatoes and added more chicken broth than was required. When it was all done and the sauce was draped over the chicken i put a dollop of goat cheese on the top. so yummy
I thought this was good. I flattened my breasts a little (just two). And used a whole pound of mushrooms. I think next time I will increase the sauce, I would have liked more. But overall very tasty. Thanks Mandy Sue for the recommendation!!
Loved it!! My husband is not a vinegar fan and he loved it too!! The only thing I omitted was the butter at the end, basically to cut the fat. I sauteed it a bit longer than suggested, and the sauce thickened even without the butter.
A definite keeper! Took some others advice and didn't dredge in flour, also doubled the vinegar and chicken broth for more gravy. Thank you for sharing!
This is just fantastic. I did not use the flour as others advised. Next time I may try Panko bread crumbs I find these have a crisper crust. I will double the sauce and serve over rice. So easy to prepare done in a few minutes. If you enjoy balsamic vinegar you will love this dish.
Unbelievable... only thing I changed was that I added a half cup of sweet onion. and put about 1.5 Tbps of flour into the sauce after I removed the chicken to thicken it about a bit. The checken is so moist and tender and the flavor is outstanding. My roommate loves my cooking, but was blown over by this one- Thanks so much for the submission!
Great recipe but turned out a little on the dry side. I would recommend doubling the amount of mushrooms, thyme, bay leaves, balsamic vinegar and broth (and letting it simmer for about 18 min rather than 10 at the end). That way, you can cook up some mashed potatoes and lay a piece of chicken on top and then drizzle the sauce on top on the plate. I would also recommend cutting the garlic into quarters so that more of the flavor is absorbed and can also be eaten with the mushrooms and sauce, otherwise the cloves/chunks are little overwhelming. Great recipes and will definitely make it again.
My DH and I loved this recipe! The only thing I didn't do was add flour. Perhaps if I had, the sauce wouldn't have been so runny. Even runny, we devoured it and I can't wait to make it again! Served it with an asparagus recipe from this site and it was fantastic!
This recipe really reminded me of Chicken Marsala. It was very good! The only thing that kept it from 5 stars was that the vinegar was to much. I only used 1/4 cup too. Maybe next time I'll use a little less Vinegar.. Thanks!
Had I never tried Lisa's Chicken Marsala, this recipe would've been a 5. (wish I could give a 4.9) It's great, my family loves it, but the marsala is just one notch better in our minds. This recipe is a tad closer to chicken piccata with the acidic ingredients whereas the marsala is more sweet. I'll make this again I'm sure.
This chicken is amazing! You must like balsamic vinegar in order to appreciate this restaurant-quality dish. The sauce is very similar in taste to a marsala sauce (which I love). I did make a few changes. I didn't dredge the chicken in flour but I did butterfly the chicken breasts so they would be thin, tender, and have more surface area to absorb the sauce. I added about 1 C. chopped tomato at the same time the mushrooms were added. Next time I will double the broth, balsamic, garlic, thyme, and butter because I wish there had been more sauce once it was reduced. The reduction was absolutely delicious! I served the chicken with roasted potatoes and drizzled the sauce over everything. This dish would be great with fresh, crusty baguette to dip in the leftover sauce.
Delicious! I used jarred minced garlic and Challenge Tuscan Style butter (it was all I had on hand). Chicken was tender and moist, sauce tasted great. It's a keeper.
Really great recipe! I did not dredge in the chicken in flour - I just browned it in the oil and seasoned with salt and pepper. Then once I removed it from the heat I added 1 Tbsp of flour to the sauce to thicken it. I used the entire can of chicken broth and did everything else as written. Beautiful flavor!
I am changing my rating to 5 because I've made the recipe several more times with more garlic and without coating the chicken breasts with the flour mixture and I love it.
Fabulous! I omitted the flour at the suggestions of reviews. Other than that I followed the recipe exactly. Along with Roasted New Potatoes from this site, I made this for a friend of mine and she took thirds! Will make again and again.
This recipe was ok. I substituted some white wine for about 1/2 of the chicken stock and it gave it a good flavor. Next time I'll definitely add more garlic and serve over butter noodles. Thanks for sharing!
Wow, I am SO impressed with this recipe!!! I was worried it would be too salty, but it's absolutely perfect! Because I am a mushroom hater, I left then out (Yay, extra sauce for the chicken!). I also followed others advice and omitted the flour. Other than these changes, I made the recipe as written. The chicken was super moist and had exactly the right amount of flavor! I will definitely be making this many more times, and look forward to impressing guests with it as well! Thanks for the great recipe! :) UPDATE 4/16/09: I made this again tonight, but threw in sliced zucchini in place of the mushrooms, and added a little bit of flour at the very end to thicken the sauce a bit....WOW!!!!! Best version yet...can't wait to try it with other veggies now! By the way, the balsamic reduction is absolutely wonderful paired with a glass of Chardonney....it compliments the all of the flavors prefectly!
Surprisingly delicious! I didn't use the flour that was called for, but other than that I followed this recipe exactly. Very easy, quick & full of flavour. I was surprised at the sweetness of the balsamic reduction! Yummy. I'll be making this again.
Restaurant quality for sure! I left out the flour as other reviewers suggested. I also doubled the sauce and I'm glad I did because it was delicious!! I did thicken it a little with corn starch just because I wanted it thicker, but the flavor was delicious either way. Thank you colleenlora for a fabulous recipe!
The mushrooms were SO good, but the flavor didn't soak into the chicken as much as I would have liked.
This was pretty good - my Fiance absolutely loved it - but I agree with some other reviewers that the flour coating is absolutely unnecessary. Initially, it fried up nicely, but as soon as I put in the liquid, all of the coating came off. This is the only reason I'm giving it a 4, next time I will just cook the chicken without the flour, and I am sure it will be delicious!
This was SOOOO GOOD!! My only complaint is that the sauce needs to be doubled. It is not hard to make and looks and tastes gourmet. Definitely something to make for guests and definitely will make again. I served it over whole wheat spaghetti (angel hair would probably have been better) and red wine.
This was EXCELLENT!! And it may be the best balsamic chicken recipe I’ve made. I skipped the flour and just sprinkled the chicken with salt and pepper. I also changed the process by completely cooking my chicken and removing it to a warm oven. Then I browned the mushrooms and added the garlic for about 30 seconds and then proceeded with the sauce. I got a little impatient waiting for the sauce to reduce, so after swirling the butter in, I added just a little cornstarch mixed with cold water, and in no time I had a lovely sauce. I think my method is easier and there’s no chance of overcooking the chicken. Try it!!
This was wonderful! I pounded the chicken breasts a little and added a half of onion cut in small slivers.
Very VERY tasty and simple to make. I adapted the recipe to a baked version because we're watching our fat and calories. I left off the 3 T of olive oil and browned my chicken using a olive oil spray, deglazed the saute pan with chicken stock, baked everything covered in a medium baking dish gently at 375 for 1 hour, and left off the butter. We used the pan juices as they were but next time I'll try thickening them with cornstarch. Very good recipe, thanks bunches!
Very good! I omitted the flour until the final simmer, after I removed the chicken. The flour, mixed with the broth, vingar, mushrooms, spices and garlic, made a fabulous gravy. Served with sauteed spinach and wild rice and it was a hit. Four stars only because I didn't follow the recipe exactly...but it was still an excellent new way to cook chicken.
Made this last night and my husband loved it!! I added a can of diced tomatoes for a more saucy texture and since I typically like my sauces sweeter, I added a bit of sugar to taste until I felt it was a good balance of vinegar and sugar. I highly recommend this recipe!!!
This is great - a quick, easy, and delicious chicken recipe. I do not like mushrooms (like most of my family), so I tend to throw whatever fresh veggies I have on top of the chicken, and they steam beautifully up there. I have made it with fresh broccoli, green beans, peppers, and carrots. Always with lots of garlic and onions. I skip the butter and flour as some of the other posts have mentioned, and we serve it over a wild rice blend - yummy!
This was very delicious! I'm not eating any flour at the moment (or probably ever again), so I totally cut it out of the dish and it was absolutely perfect. Followed the suggestion of another user and turned the pan up really high and browned each side of the chicken, then I turned it down to low to cook the garlic and mushrooms. Worked like a charm. The chicken got a little dry, so next time I will more carefully monitor it, to make sure it doesn't go above 170 degrees cooking. After we ate the dinner, my boyfriend had the brilliant idea of saving the left over sauce, thickened with a little cornstarch and using it on caprese salad. I had a bite and it was delicious!
I LOVE this recipe. It is so tasty and so easy. I make it every couple of weeks now. You will love it.
This was great! I used an 8 oz. pkg. of mushrooms which was not enough. Served with wild rice.
Extremely yummy. I only used 3 chicken breasts since mine were huge; otherwise followed all directions. The flour dredging didn't seem to add anything, as most of the coating came off while cooking even though I tried to mess with the chicken as little as possible. Seemed like a lot of garlic but it was not overpowering at all; directions didn't say so I just slivered each clove into 4 pieces. I did sprinkle a tiny bit of flour into the sauce at the end to thicken it a bit. This turned out great and I will make it again! UPDATE: Made this again and turned it into sandwiches, which were amazing! Put chicken and mushrooms on a toasted bun, topped with melted provolone and used the liquid for dipping...this time I used portobello mushrooms too, which were excellent. Skipped the flour dredging step.
Great recipe and easy to do. We opted for just sprinkling flour instead of dredging. Nice to have so much flavor in such a short time frame. We served ours with rice in roasted vegetables.
Fabulous! This recipe will go into my rotation. Incredibly easy and incredibly delicious! I made it as written except I omitted the flour. Hubby loved it.
Delicious!!!! I followed other reviews and did not flour the chicken. It turned out incredible! Will be making this often!
This is the BEST-tasting chicken I have ever made! I make it at least once a week now! Like other reviewers, I skipped the flour step, it doesn't need it. I also don't use mushrooms because I don't like them. :-P
Ditto to all the raves about this recipe because it is awesome! I'm surprised about the reviewers wanting to leave out the flour because that is what gives everything something to hold on to and gives the sauce a little added thickness. I would serve this to guests and I know they would be impressed!
A keeper. Used a dutch oven and chicken stock, instead of broth. Had to reduce the sauce for a longer time since the dutch oven kept the juices in very well. Served it with roasted new potatoes and a salad with feta and home made french dressing. We love the balance of the tart vinegar in the chicken and the sweet vinegar in the dressing.
I was scared the balsamic would be overpowering after reading the other reviews. To be honest, I found the chicken to be rather bland. The mushrooms were fantastic. I think I would marinate the chicken next time, and add some white wine to the sauce as another viewer suggested.
This tastes absolutely great and very gourmet.If you haven't used balsamic vinegar before, try this dish and you'll be convinced it is really wonderful.
SO GOOD ADDED EXTRA MUSHROOMS AND ATE IT ON TOP OF SPAGETTI NOODLES... BUT I REALLY THINK THAT THIS WOULD TASTE SO MUCH BETTER WITH SOME MASHED POTATOES NEXT TIME.
This was so tasty..I didn't add the flour and everything still came out great. My husband loved it and my little girl who hates everything actually ate it up..Thanks , I will be making this again
We love this recipe, and my husband has asked me to make it for a dinner party. I made this recipe with the following changes: I marinated the chicken breasts in the balsamic vinegar in a plastic bag for 30 minutes. I started the sauce ingredients in a small saucepan ten minutes before the marinating time was up. I accidentally added 1/2 teaspoon thyme, but we love thyme with chicken, and I plan to make this exactly that way, next time. I used the George Foreman grill, grilling the mushrooms first for three minutes, then grilling the chicken breasts for 4 minutes. I added the mushrooms 7 minutes before the sauce and chicken was done. Other than that, I used all the listed ingredients, and it was delicious. I served this with white and wild rice and green beans. My mother in law, who takes a lot of coaxing to get enough protien dishes, loved this!
My husband and children cleaned their plates and went back for seconds! Very good. I doubled the sauce and cooked in a slow cooker with the chicken for about 4 hours. The chicken is so moist and sliced super easy. At the end, I did thicken the sauce on the stove for a few minutes with some cornstarch, then threw everything back in the slow cooker with sautéed mushrooms for about a 1/2 hour. This was delicious over angel hair pasta.
I used 2 bay leaves and half as much vinegar and still all I could taste was the balsamic. Other than that I followed the recipe exactly. It wasn't bad, just not good either. I won't make it again.
...very tasty, different.
Tasty! We added nothing to the recipe and it came out perfect! It's taste is richer than you would expect, also we found that 7 minutes additional cooking after removal of chicken was just not necessary. It was more like 1 or 2 minutes and that left a perfectly thickened sauce. Any longer and you will burn your shrooms.
Colleen Lora, thank you so much for your submission! I made this for dinner tonight and it was a big hit with everyone in my family. Since previous reviewers stated they didn't have enough "gravy," I doubled the mixture. I don't think it needed it though. I ended up with a lot. Next time, I will make it with the recommended amount. If you don't care for balsamic vinegar, this recipe isn't for you, the flavor is very strong. For us, this is a keeper! Thank you, again.
Delicious! The mushrooms were like candy they were so good. Thanks for a great recipe.
Chicken Breasts w/ Balsamic Vinegar & Garlic Haiku: "'Gravy too bitter. But chicken was pretty good. Needs changes for me." If I was to make this again, I'd reduce the balsamic vinegar, increase the garlic, and reduce the thyme. The thyme and balsamic overpowered the gravy (I skipped flouring the chicken and instead added a TB of flour that I'd mixed w/ cold water into the pan at the end), but the mushrooms were quite nice. The chicken itself, having cooked it per the instructions, was done just right in texture and taste. I served it w/, as suggested, roasted potatoes, which we dragged through the mushroom sauce, but we weren't overly impressed.
Everyone liked this when I made it tonight. I followed the recipe but the only exception I made was: After I removed the chicken, I added just a bit of brown sugar to the sauce. To cut down on the acidity. I also added a touch of heavy cream. The taste was wonderful, although it was not visually appealing. I served it with hot french bread, a tomato salad and sweet potato fries as someone suggested here. A nice family dinner.
This recipe added a wonderful new taste for chicken. Both my husband and (very finicky) kids loved it.. no leftovers !! Definitly a keeper :)
I followed others recommendations and did not dredge chicken breasts but did add flour to sauce to thicken. Also upped the mushrooms to a pound and used 16 oz chicken broth. Was very easy to prepare and very tasty. Think I cooked the chicken a little too long because it was a tad dry but will definitely make this again.
Very tastey. I only have one complaint, and this is in all honesty, it made me and my family kinda gassy. It tasted great and was a wonderful change of pace, but we all scattered after the meal!!
Absolutely scrumptious! This sauce is so heavenly, I could drink it! I follow this recipe exactly as written except without the breading for the chicken and adding a tad bit of cornstarch at the end instead. This is a must-have with rice.
This was absolutely delicious and very simple to prepare. I loved the presentation and the aroma in the house after cooking it. The taste was super and my family loved it. It is the perfect meal for company. I used canned mushrooms and less garlic but it turned out super.
This was super simple and soooo tasty!! Cooked it tonight for the first time. Omitted the flour per the popular/helpful reviews, chopped up mushrooms with my SLAPCHOP! lol (I always wanted to use that in a sentence) and served it up with some broccoli and corn on the cob and a side salad. Recipes like this make eating healthy fun and easy!
