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.
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!
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.
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!
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!!!!
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.
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!
i found this tasting mostly just like vinegar.
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.
