Balsamic Chicken Fillets
The following Shakespeare quote is dedicated to my daughters, granddaughters and great granddaughters♥
“Though she be but little, she is fierce.”
I found this Parsley Balsamic Chicken Filets recipe in a book called The 5-Ingredient Italian Cookbook by Francesca Montillo.
We really like the book and we really liked this recipe. Lots of her recipes definitely qualify for quick and easy weeknight dinners.
Ingredients
These amounts are for 2 servings. If you want different servings amounts scroll down to the recipe card that is below this posting. There you can change the number of servings and it will change all of the amounts of all the ingredients. Also you can switch the amounts to metric.
- olive oil
- 1/4 cup balsamic vinager
- 1 Tbsp. chopped fresh parsley pr 1/2 tbsp. dried
- 1 clove garlic minced
- 2 small chicken breast or 1 large cut in half horizontally
- black pepper
- salt
Let’s Cook up our Balsamic Chicken Filets
First put the balsamic vinegar, the olive oil, parsley, garlic and black pepper – salt is your option – in a bowl that can also handle the filets. Whisk it all together.
Put a skillet that is the right size for your filets on at medium high and eyeball enough olive oil to cover the bottom. Now put the chicken filets in with the balsamic mixture. You’re not going to marinate them. Just stir them around getting them coated.
After the filets are coated lay them out in the skillet. Cook them for 3-5 minutes a side depending on how thick they are.
When they are firm to a poke and/or the juices run clear and/or they read 165° on an instant read meat thermometer they are done. Now, when they are done add the oil and vinegar mixture to the skillet and let it heat until it starts to bubble, then for 10 seconds more. After laying the filets on the plates spoon some of the balsamic and olive oil mixture, from the skillet, on the filets.
We had some penne pasta with our Parsley balsamic Chicken Filets. Plus a few slices of Poppop’s No Knead Bread to dip in the oil and balsamic juices. This recipe turned out real good and it sure was quick and easy to put together.
Here are some more Quick and Easy Italian recipes for you.
And another real good chicken recipe Chicken Filets Pizzaiola
Parsley Balsamic Chicken Filet
Equipment
- skillet
Ingredients
- 1/2 cup Olive oil plus about 2 tablespoons for the skillet
- 1/4 cup balsamic vinager
- 1 tbsp chopped fresh parsley or 1/2 tbsp dried
- 1 clove garlic minced
- 2 small chicken breasts or 1 large sliced in half
- black pepper freshly ground works best
- salt optional
Instructions
- First put the balsamic vinegar, the olive oil, parsley, garlic and black pepper - salt is your option - in a bowl that can also handle the filets. Whisk it all together.
- Put a skillet that is the right size for your filets on at medium high and eyeball enough olive oil to cover the bottom. Now put the chicken filets in with the balsamic mixture. You don't need to wait for them to marinate. Just stir them around getting them coated.
- When the filets are coated with the balsamic mixture lay them out in the skillet and cook them for 3-5 minutes a side depending on how thick they are.When they are firm to a poke and/or the juices run clear and/or they read 165° on an instant read meat thermometer they are done. When they are done add the oil and vinegar mixture to the skillet and let it heat up for 10 seconds or so.
- After laying the filets on the plates spoon some of the balsamic and olive oil mixture on the filets. We hand some penne pasta with some of the balsamic liquid on it also. Ours turned out real tasty and it sure was quick and easy to put together.
Thank You Vania, I’m glad that you’re enjoying it. More to come!
Nice blog and content, I really excited, thanks for share!