Chicken and Pine Nuts

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. Chris in Phoenix