Chicken fillets with vinegar and pine nuts, a dish that is prepared in just a few minutes and is ideal even for those who do not like spending much time in the kitchen. Not only quick and easy but also super tasty. If you happen to dislike both vinegar and pine nuts, since this is a neutral-based recipe, you can replace all the ingredients with whatever you prefer. Great hot during the winter and excellent at room temperature in summer, they will become a staple for ready-to-cook solutions all year round. A good option when you have fewer ideas or time, or perhaps for last-minute guests.
If you like chicken breast, then don’t miss the following recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 lbs sliced chicken breast
- 3 tbsps extra virgin olive oil
- 2 tbsps oregano
- to taste salt
- 6 tbsps breadcrumbs
- to taste pine nuts
- 3.5 oz white wine vinegar
Tools
- 1 Skillet
- 1 Paper towels
- 1 Scissors
Preparation
Take the chicken breast out of the fridge and bring it to room temperature. This will likely take about forty minutes, so remember to do this ahead of time. This step will prevent thermal shock when cooking, avoiding toughening of the meat. Another tip is to pat the chicken breast slices dry with paper towels to remove any moisture. Remember not to wash the meat, especially chicken. After drying the slices, cut them into strips with scissors or a sharp knife.
Place the chicken strips in a bowl and season them with extra virgin olive oil, salt to taste, and dried oregano.
Mix and immediately pour them onto a plate where you have already put two tablespoons of breadcrumbs. Pour the rest over and roughly coat by turning several times.
At this point, toss the meat into a non-stick skillet over high flame, continuously stirring. After the first 5 minutes of cooking, add the pine nuts, then deglaze with the vinegar and let cook for a few more minutes, but not exceeding 10 minutes total. The amount of vinegar is very indicative because it all depends on how strong the vinegar we are using is. Therefore, I recommend tasting it first to understand its acidity and better manage it.
Serve your Chicken Fillets with Vinegar and Pine Nuts immediately and very hot, but they will also be delicious at room temperature. If desired, you can sprinkle with more dried oregano.
Tips and Storage
The chicken fillets keep for about two days in the refrigerator and can also be frozen.
I recommend in both cases to place them inside airtight glass or ceramic containers to prevent contamination from other foods present.
Never wash meat, especially chicken, as it is one of the foods most at risk of Salmonella contamination. Washing it would mean contaminating everything nearby, posing a great health risk.
