Balsamic Glazed Chicken Breast

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Pretty decent, Didn't have all necessary ingredients- I think this would be pretty damn good with the red wine and fresh tomatoes, I used canned diced tomatoes, and a little bit of olive oil since it would get too thick with lack of red wine. Would make again only with right ingredients!

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I call this the purple chicken because I was telling someone what we were having and they replied Oh the purple chicken. VERY good and simple to make

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I have made this 3 times. A favorite in my house!

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So I made this last night and the chicken was good,but my sauce was very dark.It almost seems like I put too much wine.Did everyone elses come out like this? The onions and tomatoes seemed a bit mushy.I followed the directions but maybe not well enough.

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Very good, but it took 25 minutes, rather than 10 minutes, in the oven--even though the chicken breasts were pounded to make them cook somewhat more evenly.

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Outstanding! Very wonderful flavor - good as leftovers the next day. Highly recommend pouring suace from pan over chicken before serving. I did cook the chicken in the oven much longer than the recipe called for. Paired this with baked, red potato and green beans - perfect!

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I have two teenaged foodies who love to eat a lot of good food.
Faced with a large package of chicken breast (boring I found this recipe. I substitued what I had in the pantry (white wine, garlic powder, a white onion and regular tomatoes and it was sooo delicious. My husband and kids said it looked professional. Everybody loved it. I served it with a side sauteed potatoes and onions and also a side of steamed spinach. I poured the juice on the potatoes for added yumminess.

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AWESPME= I included mushrooms with the onion and garlic and I substituted whole tomatoes from our garden (tis the season. It was very good! Served with brown rice and broccoli - this was on the table in no time. For the cook who didn't like the color, you could substitute white wine and white balsamic and I think it would still be delicious.

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It good - not sure if I would make it again

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O M G
I made it for 2 tonight with very slight variations
{ I chopped a med yellow onion in small pieces instead of thin slices and I used some refrigerated jarred chopped garlic instead of cloves }
I tell you it was nothing short of amazing!
I'm planning on doing the same thing with boneless pork chops next time
-- sometime soon no doubt!