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.