Serves 2

2 chicken breast fillets
2 tablespoons pine nuts
1-2 tablespoons Dijon mustard
About 50 mL (2 fluid ounces) balsamic vinegar.

Saute chicken in oil and/or butter. Remove from pan. Add pine nuts and balsamic vinegar to pan and reduce by about half. Add mustard and mix well. Return chicken to pan and turn to coat with sauce.