Subject: 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.