Cut the chicken breasts into strips and season with salt and pepper. Heat a small amount of fat in a pan over medium-high heat. Once hot, fry the chicken strips for 8-10 minutes, turning occasionally, until golden and the internal temperature reaches 74°C (165°F). Remove to a warm plate.
In the same pan, toast the pine nuts over medium heat for 2-3 minutes, stirring frequently. Add the balsamic vinegar and honey, stirring to combine. Let the sauce simmer for 3-4 minutes until it thickens slightly. Do not let it cook longer than this or it will caramelize and become too sticky.
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