Mustard and Balsamic Chicken

Rinse chicken, season both sides with salt and pepper. Seal them in a ziplock bag with the balsamic, extra virgin olive oil, spicy brown mustard and garlic. Massage the chicken in the bag to fully coat. Refrigerator and let marinade as time permits (the longer the better). Cooking the chicken: Place a large sauce pan over high heat and let the pan get nice and hot. Add a drizzle of extra virgin olive oil and brown the chicken breasts on both sides. Reduce to medium heat and add in some of the marinade juices, cover and let the juices reduce down in the pan with the chicken. Stir occasionally to pick up the chicken bits on the bottom of the pan until the chicken is fully cooked and no longer pink on the inside. Serve with a green salad and roasted veggies.