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Balsamic Chicken Breasts Recipe

Balsamic Chicken Breasts

Recipe courtesy Junior League Celebration Cookbook

Show: Cooking Live

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

Showing 11-19 of 19

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  • on July 29, 2008

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    I fixed this recipe with a salad for a quick, easy dinner. It was a hit! Next time, I might try adding a little honey for a sweeter taste.

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  • on May 21, 2008

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    I am on a strict diet and have been looking for something good to cook. Except for the small amount of flour this fit the bill. It turned out so good. The chicken was tender and the mushrooms soaked up the sauce. I made it with a side of brown rice to soak up even more of the sauce. Delicious!

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  • on April 24, 2008

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    This recipe was really easy and delicious. I didn't have mushrooms at the time so I substituted chopped sun dried tomatoes. I would have given this 5 stars but I felt it lacked a little depth in flavor. I also added some pepper before serving. Next time I think it would be better with a little rosemary.

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  • on April 24, 2008

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    super easy and so good! halved the recipe and it worked out beautifully. thought the balsamic sauce was a little too runny at the end, but once it was served alongside mashed potatoes found it to be a perfect match. will definitely make this again.

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  • on March 08, 2008

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    These were different flavors for us, something new to try, and it is GOOD. I didn't use mushrooms...didn't have any at hand, and it their place used onions.

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  • on February 05, 2008

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    What a delicious dish! I paired it with rice and green beans... was so yummy! Next time I think I might add a few onions to the dish. But very good! I would recommend this dish to anyone! Its a keeper!!

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  • on January 02, 2008

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    This is the best chicken i have made yet. It came out moist and tender and delciious. So flavorful. My family said i must make it many times again.

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  • on April 14, 2007

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    this was really good and really easy, will definitly be making again!

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  • on February 14, 2007

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    Yum.

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