15 Reviews of Chicken Breasts with Balsamic Onion Jam

From: Tarynne

On Apr 27, 2002

Very unique recipe and very flavorful. Hubby thought it was a bit to sweet, but if you like sweet and sour chicken you will love this. I used 1/3 tsp of Ginger, 1/4 tsp. pepper, 1/2 tsp of paprika and a dash of salt in the flour. The ginger gives it great flavor.

From: polly salama

On Apr 22, 2002

as usual anothr great rcipe from mirj!! i added garlic(three minced cloves) the flavor wash great and left our taste buds sreaming for more! this will be made many times in our house!! thanks mirj

From: Kelly Caruso

On Aug 2, 2002

This is the best tasting chicken receipe I've EVER had the privilage tasting and easy to make. Just Fabulos.. We have made it over and over. This is a weekley meal in my house (and good for you too). A MUST TRY!!!!!!!!!

From: Caryn Gale

On Dec 24, 2002

I was looking for something different to serve guests. This guest in particular is a good chef herself so I wanted to impress her. This was a winner. First of all everyone loved it including the kids. The guests were trying to guess the ingredients. It was great. I did cut the chicken into thin long strips instead of chunks. I also served it reheated and the flavor only intensified. Great job Mirj and balsamic vinegar is a definate favorite of mine so it was nice not to just use it in salad dressing.

From: Karin...

On Apr 21, 2002

Mirjam, I made this the other night, and it sure IS a winner! I'll most definately be making this again!! I served it with Basmati rice and it was just DEEEEEE-VINE!!

From: najwa

On Jul 5, 2002

This was really a good recipe, my husband liked it a lot .. next time I will add a bit of salt to the flour .. thanks for a great recipe

From: Sue L

On May 18, 2002

My husband and I liked this dish quite a lot! Very easy to make, using a minimal amount of oil! It didn't take long to get this done which I find to be a plus. It had a suprising taste, not as tart as I expected, the onions were mellow and tangy with a sweetness that mildly resembled sweet and sour dishes. I'm not sure that it's a dish that all younger kids will like as well, even though it has a sweet taste; my daughter didn't seem too thrilled with it. Overall, was a very good recipe!

From: Aileen2

On Aug 12, 2003

I love this recipe, it's one of my favourites. A big hit with Husband too. Works well with rice or potatoes so room for variety.

From: blancpage

On Oct 6, 2007

This was quite good. I used 1 large and 1 med-large size boneless/skinless chicken breast but kept the rest of the ingredients the same amount. I used 1/2 of a white onion and 1 Walla Walla sweet onion because that's what I had on hand. I used just under 1/2 tsp of paprika, ground ginger, and salt (as suggested by other reviewers), and 1 tsp of black pepper. After the sauce began to reduce, it didn't really get jammy, but I added the brown sugar anyway. I got sidetracked and didn't make the rice to be done at the same time as the main dish was, so after I tossed the chicken with the sauce and let it heat up, I turned the heat off and left the pan on the warm burner. About 15 minutes later, the sauce had become more jam-like in consistency. The onions were tender, but still had crunch and the sauce was very good imo. When I added the onions I also added garlic, as other reviewers suggested. I used 1 tsp of jarred minced. The chicken had a great flavor, the coating reminiscent of sweet and sour chicken and went great with the sauce. The chicken was very tender. I cooked everything on med-high heat from frying the chicken to the onions, and finishing the dish. Bf thought this was pretty good as well, but thought it was missing something. He thought maybe mushrooms would be nice. Maybe they would. There was a bit left over, I will snag it for my lunch tomorrow. :D Thanks again, Mirj for sharing a great recipe.

From: Kishka

On Feb 12, 2004

This dish is really good. I served it to my in-laws when I had them over for dinner and a few days later my father-in-law called and asked for the recipe! Keep inventing, Mirj, it seems we all benefit!