Orange-Balsamic Glazed Chicken

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Really Good. Based on some comments stating that recipe had a strong balsamic flavor, I used a quality balsamic vinegar combined w/ a white balsamic to get a milder balsamic flavor. My glaze was still thin when chicken was done, so I removed the chicken (to avoid over cooking it then continued to reduce glaze to thicken, than return chicken to pan to coat with thicken glaze then served. Definitely will make again.

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delicious flavor, easy to make

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i was hoping for a recipe where the balsamic vinegar wasn't so prominent. The vinegar matched beautifully with the rosemary but i hoped that their influence would have been more subtle. My mistake for not analyzing the recipe closer before choosing it. All in all it was a good recipe, easy to make, quick, and with good flavor, not my favorite though.

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This was delicious and very affordable. I used bone-in, skin-on chicken thighs (because they were on sale and baked them on 375 for about 45 minutes. It was amazing!

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This was fine. I have made it once with the risotto and once over plain rice. It is definitely much better with the risotto. Flatten the chicken breasts so that they actually cook in the time in the recipe.

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I tried this recipe and was very dissapponted, the chicken was very dry and I followed the recipe...So this is what I did, I did a milk and egg wash, and a seasoned flour...I cut my chicken strips into mouth size pieces, I dredged them in the seasoned flour (see dry ingredients I dredged them into the milk egg batter and back into the flour dredge mix, I deep fried them in my fryer and patted off the excess oil, I cooked my glaze, with the balsamic vinegar, chicken stock, orange marmalade and a pinch of ground ginger, I added my cooked chicken strips to the glaze and coated them with the mixture and put them into a preheated oven at 275 degrees on a racked pan so that they did not get soggy, my 20 year old, picky eater,that buys his chicken strips out, took half of the fingers and said I will be back for more...I find that dredging them, deep frying them keeps the moisture in and the glaze has somethings to adhere to....

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I love balsamic vinegar and was looking for a way to use the large jar of orange marmalade in my fridge so this was perfect! Tasty and tangy, I thickened the sauce a little with corn starch then served the chicken with rice. Delicious!

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This is absolutely yummy super delicious! You have got to try this.

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This has become my go-to chicken recipe! I use chicken tenders instead of breasts so that it cooks more quickly. If I don't have orange marmalade on hand, I have used apricot jam and it tastes just the same. I think this could do with a little less balsamic vinegar and still have the same flavor.

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This was great!! I made it with the lemon risotto from the same episode and they were great together!!!