This is a quick, easy and impressive gourmet dish. Great served on pasta.
I really love this dish. I have made it a few times. The first time, I followed the directions exactly. It had really good flavor, but I didn't like the way the flour on the chicken got slimy on the chicken. The second time I still followed the original recipe but I left out the flour and it was perfect and that's how I'll make it from now on. The balsamic reduction was delicious. I always use portobellos as the mushrooms. Fantastic! This is one of the best recipes I have tried off this website! Other than omitting the flour this recipe needs no variations! Thanks Colleen - 14 Apr 2004 (Review from Allrecipes USA and Canada)
I am giving this 10 stars!!!!! I loved this. Very easy to prepare and it just reeked of professionalism. Next time, I may leave out the whole flour thing because it didn't really add anything to the dish. Also, I only ended up with enough sauce for two chicken breasts instead of four (think I reduced the sauce too long). Beautiful recipe. Went great with a California Zinfindel (Campus Oaks, Lodi, 2000). Also, I did flatten my breasts before seasoning and flouring so they would cook more evenly. Very tender and moist chicken. Can you tell that I loved this recipe? I am planning on making this many more times for friends and for parties. THANK YOU!!! - 23 Mar 2004 (Review from Allrecipes USA and Canada)
I love this, it is my favorite recipe from this site! If you're not a vinegar lover I suggest using only 1/8 cup of balsamic vinegar. I love the vinegar flavor so I wouldn't change a thing. I use white balsamic vinegar (looks nicer). And... I use 1.5 lb. of mushrooms, 1 cup chicken broth and 10 cloves of garlic. - 07 Oct 2002 (Review from Allrecipes USA and Canada)