Serves: 2 or 3
Carbs Per Serving: 4
Prep Time: 15 minutes
How to Prepare:
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.