Chicken & Pine Nuts

• 4 chicken breasts, boned and skinned
• 4 tablespoons extra virgin olive oil
• 1 sprig each resemary & thyme
• 1 lime, juice & grated peel
• 3 ounces pine nuts, lightly toasted*
• 1 tablespoon capers
• 2 cloves garlic, finely chopped
• 4 ounces white wine

Cut each chicken breast into thick strips. Heat the olive oil in a seasoned pan. Fry the chicken pieces with the rosemary and thyme until the chicken is golden. Add the remaining ingredients and bring to a boil. Reduce the heat to medium and let the sauce thicken while the chicken continues to cook (about 5 minutes). Discard the herbs. Serve the chicken on warmed plates and moisten with sauce.

* To toast pine nuts, preheat the oven to 450°. Place the nuts in a shallow tin and roast, stirring often for 2 minutes. Do not overcook, for pine nuts burn easily.

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