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Balsamic Glazed Chicken Breast Recipe

Balsamic Glazed Chicken Breast

Recipe courtesy Dan Smith and Steve McDonagh

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (109)

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Average Rating:

Total Reviews: 109

Showing 11-20 of 109

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  • on January 19, 2011

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    I made this for dinner tonight. I didn't have fresh tomatoes, so I used canned and it was still fabulous! Quick, easy and fun to make. My husband said this one's a "keeper" which means I'll definitely make it again!

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  • on January 17, 2011

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    My house smelled LOVELY when I made this recipe! The wine sauce is divine and the chicken soaks up all of the flavor! I made this for Christmas dinner and it was lovely!

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  • on January 01, 2011

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    This is a fast easy and tasty recipe. I pounded the chicken breasts so they were thinner which made them cook up faster and really grab all the flavor. I did bake them in the top of the oven and they were done in 12 minutes. I didn't have fresh tomatoes on hand, so used canned chopped tomatoes, next time I'll use the sun-dried tomatoes I had in my cupboard I forgot about. I only used one garlic clove and a regular yellow onion (using what I had on hand. It was delicious and one I will pass on to friends. Make it, you won't be disappointed!

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  • on December 28, 2010

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    It was amazing!! The taste was amazing! It's so easy to make as well.

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  • on November 11, 2010

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    Super easy, but very very good:
    Also, after adding the wine and vinegar to the skillet, I wanted to cut some of the sweetness so I added about 1/2 tbls. of chicken base (the paste type and some additional pepper. This was for 1/2 amount of the recipe. I only did 6 chicken breasts. I also cooked the chicken longer in the oven, about 40 minutes. It was very good. I also at the end, added about 1/4 cup of white wine in addition to the red, brought it all to a boil and then simmered for 10 minutes and poured over chicken. Just a bit of tweeking w/ a recipe can make all the difference.

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  • on September 15, 2010

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    I cooked the recipe exactly as it is listed. Granted I didn't use expensive vinegar it had way too much vinegar taste. The chicken was also a violet color.

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  • on September 08, 2010

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    I made this for dinner tonight. Dinner for two. It was really good. I used organic chicken breast. Tomatoes, garlic and parsley grown in my garden and onion from the local farm. The wine was home made. Best chichen ever!!!

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  • on August 17, 2010

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    Been cooking this for 2 years - one of my father's favorites - Hearty but healthy!

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  • on August 13, 2010

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    I live in Israel and I keep kosher, so rather than butter i used margarine, and rather than oil I used Pam (Ha! cut out about 2,000 calories!!

    Also I used lean beef rather than chicken and i used some cheap red wine and it is DELICIOUS.

    The meat is stringy and soft and not tough or chewy.

    Great recipe - I'm sure the original was good but my alteration was great too and I hope others try it!

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  • on July 23, 2010

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    I made this recipe for my boyfriend and I and we loved it! Only made half of what the recipe called for and it turned out great with lots of delicious leftovers. Goes great with the Rosemary Couscous that was also featured with this. I am so glad I made this recipe--it was rich in flavor and delicious. I wonder if the type of wine effects the outcome for some people, just in case I used Mark West Pinot Noir (like $9 a bottle and it turned out great.

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