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 CHICKEN IN BALSAMIC VINEGAR AND MUSTARD

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Join date : 2009-07-14

PostSubject: CHICKEN IN BALSAMIC VINEGAR AND MUSTARD   Wed Oct 13, 2010 10:33 am

INGREDIENTS

- 2 teaspoons olive oil
- 4 (4 ounce) boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup balsamic vinegar
- 1-1/2 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/4 cup toasted pine nuts

DIRECTIONS

Heat the olive oil in a large nonstick pan over medium-high
heat. Sprinkle the chicken with salt and pepper and saute
the chicken breasts on both sides, for a total of 10 minutes.
Remove the chicken from the skillet.

Combine the vinegar and mustard and add them to the skillet,
scraping up any browned bits. Boil and reduce by a third.

Pour the balsamic glaze over the chicken
and top with toasted pine nuts.
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CHICKEN IN BALSAMIC VINEGAR AND MUSTARD
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