Balsamic Chicken

Balsamic Chicken – Italian – Mediterranean Diet

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 another real quick and easy Italian chicken dinner.

And another.

 

Balsamic Chicken

Course: Chicken, Main Course
Cuisine: Italian
Keyword: chicken, gluten free, Italian, main course, Mediterranean Diet, paleo, quick and easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Calories: 91kcal
A real quick and easy chicken dinner with Italian roots
Print Recipe

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.

Nutrition

Calories: 91kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 125mg | Sugar: 14g | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

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