Pan Glazed Balsamic Chicken
Instructions:
- 1 lb boneless chicken breast
- salt
- freshly ground black pepper
- olive oil
- 1/2 cup good quality balsamic vinegar
- 1/4 pine nuts
- 1 tbs Dijon mustard
- Heat olive oil in non stick skillet on med high.
- Brown chicken for 3 minutes, turn and brown for 3 more minutes.
- Remove chicken, sprinkle with salt and pepper and cover to keep warm.
- In same skillet, add the vinegar and pine nuts.
- Let cook on med high about 30 seconds or until liquid is reduced to half.
- Add mustard and mix to form a smooth glaze.
- Return chicken, cook for 2 minutes and serve.
- This dish is great served with roasted squash and red peppers.