Balsamic Glazed Pine Nuts Chicken


4 boneless, skinless chicken breasts
2 cloves garlic, minced
¾ cup pine nuts
4 fresh basil leaves, coursely chopped
½ cup balsamic Cream (or 1 cup of balsamic vinegar, reduced to half**)
Extra virgin olive oil

 This is the balsamic cream I used- it can be found in the Italian section of your ethnic food aisle.  If you can’t find it, use the balsamic vinegar as directed below:

 ** Pour the cup of balsamic vinegar into a small saucepan.  Simmer on medium low (stirring frequently) until slightly thickened and reduced to about half.



In a large skillet, heat the oil over medium heat.  Salt and pepper each chicken breast then add to pan.  Cook about 5 minutes on each side. 

Add pine nuts and let toast for about 2 minutes.  Add garlic, then top each breast with the balsamic cream.  Let cook another 5 minutes on medium low, until chicken is cooked through (all pink is gone and juices run clear).  Top with the fresh basil and serve.

I served this with a simple tomato salad (tomatoes, garlic, fresh basil, extra virgin olive oil, salt, pepper) and my mom’s orzo pasta salad (orzo pasta, feta, grilled veggies, fresh mint, lemon juice, olive oil, salt, pepper)