An easy vinegar chicken recipe guaranteed to make you salivate!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a large skillet, heat oil and saute chicken strips over high heat until no longer pink and juices run clear. Remove chicken from skillet and place on a plate.

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  • Peel onion layers apart. Add onions to skillet and saute over low heat for 15 minutes, until they are translucent. Add the reserved chicken strips, balsamic vinegar, red wine vinegar and oregano and cook for 5 more minutes.

  • Add the flour and stir into the mixture to thicken. Heat through 2 minutes longer, remove from heat and serve.

Nutrition Facts

261 calories; 8.6 g total fat; 68 mg cholesterol; 90 mg sodium. 16.2 g carbohydrates; 28.9 g protein; Full Nutrition

Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/06/2006
Balsamic vinegar is rarely more than 1/4 cup for a LARGE recipe b/c of it's pungent flavor. Some common sense adaptations on the part of this long-time cook were to add 1/4 balasamic vinegar and 1/2 cup red wine (a good flavored shiraz was what I used) instead of the measurements of red wine vinegar and balsamic vinegar given in the recipe. Also 2 Tbsp. oregano will give an overpoweringly strong oregano flavor. Substituting fresh basil and omitting the oregano altogether was also another no-brainer substitution. We also added some reconstituted sun-dried tomatoes (1/4 cup dry or 1/2 cup reconstituted) chopped and some sliced mushrooms (we used portabella's due to their mild flavor and ability to hold up to high heat & long cook times). After making those changes this recipe was fantastic! A lot of the previous reviews claim too strong a vinegar flavor which makes sense when you take the strongest flavored vinegar on the planet add too much and then cook it down to make it even MORE so. Read More
(58)

Most helpful critical review

Rating: 2 stars
06/23/2003
i found this tasting mostly just like vinegar. Read More
(7)
65 Ratings
  • 5 star values: 12
  • 4 star values: 20
  • 3 star values: 13
  • 2 star values: 11
  • 1 star values: 9
Rating: 5 stars
03/06/2006
Balsamic vinegar is rarely more than 1/4 cup for a LARGE recipe b/c of it's pungent flavor. Some common sense adaptations on the part of this long-time cook were to add 1/4 balasamic vinegar and 1/2 cup red wine (a good flavored shiraz was what I used) instead of the measurements of red wine vinegar and balsamic vinegar given in the recipe. Also 2 Tbsp. oregano will give an overpoweringly strong oregano flavor. Substituting fresh basil and omitting the oregano altogether was also another no-brainer substitution. We also added some reconstituted sun-dried tomatoes (1/4 cup dry or 1/2 cup reconstituted) chopped and some sliced mushrooms (we used portabella's due to their mild flavor and ability to hold up to high heat & long cook times). After making those changes this recipe was fantastic! A lot of the previous reviews claim too strong a vinegar flavor which makes sense when you take the strongest flavored vinegar on the planet add too much and then cook it down to make it even MORE so. Read More
(58)
Rating: 5 stars
03/06/2006
Balsamic vinegar is rarely more than 1/4 cup for a LARGE recipe b/c of it's pungent flavor. Some common sense adaptations on the part of this long-time cook were to add 1/4 balasamic vinegar and 1/2 cup red wine (a good flavored shiraz was what I used) instead of the measurements of red wine vinegar and balsamic vinegar given in the recipe. Also 2 Tbsp. oregano will give an overpoweringly strong oregano flavor. Substituting fresh basil and omitting the oregano altogether was also another no-brainer substitution. We also added some reconstituted sun-dried tomatoes (1/4 cup dry or 1/2 cup reconstituted) chopped and some sliced mushrooms (we used portabella's due to their mild flavor and ability to hold up to high heat & long cook times). After making those changes this recipe was fantastic! A lot of the previous reviews claim too strong a vinegar flavor which makes sense when you take the strongest flavored vinegar on the planet add too much and then cook it down to make it even MORE so. Read More
(58)
Rating: 5 stars
11/14/2007
I fixed this for dinner last night and my husband could not quit complimenting me. I followed the advice of others and used 1/4 c. balsamic vinegar along with 1/3 c. of red wine vinegar. I mixed this in with 1/2 c. chicken broth and poured it over the chicken after it had browned. I also added a dash of basil with the oregano and 2 teaspoons of Italian dressing. Also I did not have a fresh onion on hand so I used dried minced onion. It was great served with garlic mashed potatoes and black-eye peas. I will make it again! Read More
(22)
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Rating: 5 stars
12/30/2007
I used red wine in place of red wine vinegar and added sun-dried tomatoes and portobello mushrooms as one reviewer suggested. This recipe BLEW AWAY my boyfriend and mother when I had them over for dinner. They said it tasted like it was from a restaurant. I paired it with curried potatoes. Delicious! Will definately cook again. Read More
(17)
Rating: 4 stars
08/18/2003
Not to shabby! I did not think it was too much vinegar I would serve this over rice next time I also would consider adding some garlic at some point. I myself love flavor and cut this receipe down to serve just myself while the family was away. Something was missing but worth taking a tumble at trying to flavor to your taste! Read More
(15)
Rating: 4 stars
03/11/2007
My Family Loved this!!! Changed it a bit. Chopped the onion (used Red onion) so it was more like a relish or Chutney. served over a bed of Red skinned Mashed Potatoes. Yummy!!!! Read More
(9)
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Rating: 4 stars
12/22/2003
I enjoyed it a lot. The onions add a great flavour and I really enjoy the combination of the red wine and balsamic vinegar! Great! Read More
(8)
Rating: 4 stars
02/25/2011
Excellent! I doubled the sauce but used 1/2 vinegar and half homemade broth in place of 2x the vinegar. I boiled some pasta and added some frozen veggies to the water then poured the cooked chicken and sauce over the drained pasta/veggies and made a quick and dirty skillet meal. It was really good and both my kids ate it which surprised me. I would make this again for company but keep the breasts whole for prettier presentation. Read More
(8)
Rating: 2 stars
06/23/2003
i found this tasting mostly just like vinegar. Read More
(7)
Rating: 4 stars
05/16/2004
We really loved this recipe the second time through when we substituted a nice Merlot for the Red Wine Vinegar. The Balsamic is tangy enough for our taste without the Red Wine Vinegar. This is defenitely a great make again served over garlic butter egg noodles and fresh parmesan. Read More
(6)