Balsamic Chicken
Balsamic Chicken might sound a little crazy but it is real good. It dates back in Italy to a very long time ago. Like back to the Roman Empire.
It makes a real tasty, real quick and real easy Italian dinner.
Today’s Tip
Pat dry your meat before putting it in the pan. Especially red meat. It will sear with a nice crisp surface and hold in the juices better.
How to cook up your Balsamic Chicken
Put a skillet on at medium high and add just enough olive oil to coat the bottom of the pan. Salt and pepper the chicken filets and sauté them in the skillet. 3 – 6 minutes each side depending on the thickness.
While the chicken is cooking chop up the garlic.
When they are 165° on a meat thermometer or firm to a poke remove the chicken to a dish that will catch the drippings.
Add the balsamic vinegar and the chopped garlic to the skillet. I also add a splash of red wine. But that’s up to you.
Cook for about two minutes stirring a couple of times. Put the chicken and the drippings back in the skillet and turn them over a few times as they heat back up. About a minute.
Put the Balsamic Chicken filets on the serving dishes and spoon some of the balsamic vinegar and garlic on them. Top with some chopped fresh (or dried) basil or parsley.
Some of Poppop’s easy no knead bread is great for dipping.
And here is a Chicken and Rosemary recipe.
And how about a quick and easy dinner with prosciutto as the main ingredient
Balsamic Chicken
Ingredients
- olive oil
- salt and papper to taste
- 2 small skinless boneless chicken breasts or thighs or one large - halved
- 3-4 cloves garlic chopped
- 3/4 cup balsamic vinegar
- 1 tbsp chopped fresh basil (or parsley) or 1/2 tbsp dried
Instructions
- Put a skillet on at medium high and add just enough olive oil to coat the bottom of the pan. Salt and pepper the chicken filets and sauté them in the skillet. 3 - 6 minutes each side depending on the thickness. While the chicken is cooking chop up the garlic.
- When they are 165° on a meat thermometer or firm to a poke remove the chicken to a dish that will catch the drippings.
- Add the balsamic vinegar and the chopped garlic to the skillet. I also add a splash of red wine. But that’s up to you.Cook for about two minutes stirring a couple of times. Put the chicken and the drippings back in the skillet and turn them over a few times as they heat back up. About a minute.
- Put the filets on the serving dishes and spoon some of the balsamic vinegar and garlic on them. Top with some chopped fresh (or dried) basil or parsley.
