Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     chicken breasts -- boned and skinned
  4        tablespoons  extra virgin olive oil
  1              sprig  rosemary & thyme
  1                     lime -- juice & grated peel
  3             ounces  pine nuts -- lightly toasted*
  1         tablespoon  capers
  2             cloves  garlic -- finely chopped
  4             ounces  white wine

Preparation:

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

Nutritional Information:

2950 Calories (kcal); 195g Total Fat; (61% calories from fat); 258g Protein; 19g Carbohydrate; 742mg Cholesterol; 819mg Sodium