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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 21-30 of 109

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  • on May 24, 2010

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    I made the recipe exactly as instructed using Purdue chicken, good aged imported balsamic vinegar, good red wine, and this dish was terrible! I don't know why so many people rated it 5 stars! The sauce was just so unspecial. The "sauce" was just reduced red wine with vinegar - not tasty or appealing at all. The tomatoes and onions didn't even help. Cooking the chicken a mere 10 minutes in the sauce did not "glaze" the chicken or saturate the chicken with any flavors from the sauce-which was a good thing since the sauce was so dreadful. I truly do not recommend this dish.

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  • on May 16, 2010

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    Great recipe! Big families will devour this one. All was eaten. Added to my cook binder.

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  • on April 19, 2010

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    I've made this a number of times for guests and it is always a huge hit. you can easily cut the recipe from 12 breasts to 8 or 4 depending on the number od people you're feeding. Don't miss the Rosemary Couscous that the boys served with this on their show - it's a perfect combo.

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  • on March 28, 2010

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    husband loved it as well as the in-laws..

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  • on March 27, 2010

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    I have a lot of patience. My husband tells me...er tries to explain...that he doesn't like "fancy meals" and he hates chicken. He would take Wendys or Taco Bell any day over a home cooked meal. He's always been this way and I've tasted his mother's cooking and it's stellar! I don't know who to blame.

    Anyway, I pulled this recipe cause it looked like fun and it was a huge hit. He LOVED it and actually requested it a again within 48 hours.

    This is the first recipe I am adding to the household recipe box.



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  • on March 24, 2010

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    i tried this recipe out last night- i too cut down on all the ingrediants i was making it with 4 breats. its something i will make again! .. check me out at fb fan page- nar's kitchen

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  • on March 10, 2010

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    I agree with other reviewers who said the chicken needs longer than 10 minutes, more like 20 minutes. The taste was good; I served it with rice. Next time, I'll make twice the sauce and add mushrooms. Overall good.

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  • on March 03, 2010

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    This was very delicious, I added portobello mushrooms and let the glaze thicken longer than suggested... I also had to cut the ingredients in 1/4 since 12 portions is a lot. It was really easy prep, cooking and clean up. AND it is actually a very healthy recipe, which is hard to find.

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  • on February 27, 2010

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    I used less butter than what was called for, but this was awesome! The aroma while it was cooking had my mouth watering!

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  • on February 19, 2010

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    This is an easy dish to make....and absolutely delicious! The chicken is very moist and tasty!

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