Chicken Filets Pizzaiola

Tonight we had some Chicken Filets Pizzaiola done just like our Steak Pizzaiola but helping us to stay closer to the Mediterranean Diet.

Plus, it’s quicker, easier and cheaper. Perfect for a busy weeknight. Sorta like our Chicken Cacciatore but even faster getting on the table.

“Everyone smiles in the same language.” George Carlin

Here is what you will need for your Chicken Filets Pizzaiola

For 2 servings

olive oil
1 tablespoon butter
one large boneless skinless chicken breast sliced in half horizontally. Or two small chicken breasts
salt and pepper – to taste
2 pinces garlic powder
two pinces dried basil
1 1/2 cups marinara sauce – homemade or store bought or in a pinch you could just dice up some fresh tomatoes
1/4 cup red wine – optional

And here is how to easily make your Chicken Filets Pizzaiola

If your chicken breasts are big and thick slice them in half horizontally winding up with two thin filets. If the are small enough for just one serving each just go with it.

Put a skillet on at medium high and eyeball just enough olive oil to coat the bottom and add the butter.

Salt, pepper, garlic powder and basil both sides of the chicken filets. When the butter has stopped foaming lay the filets in the skillet. About three to four minutes a side depending on their thickness. When they are firm to a poke or the juices are running clear not white or they read at least 165° F on a meat thermometer. I suggest a meat thermometer. Now they are ready for the Pizzaiola part.

Add the marinara sauce or the diced up tomatoes. We add a splash of red wine at this point but that’s up to you. Get some on top of the filets and some on the bottom of the skillet. That will get some of the sauce to reduce and thicken up a little as it warms up.

When the sauce has warmed up serve up and enjoy your Chicken Filets Pizzaiola!

I did an easy multi task and put together some Spaghetti Aglio e Olio as our pasta tonight.