Preheat oven to 180°C. Heat the oil in a large frying pan and
brown the chicken on both sides. Remove the chicken to a baking
dish and transfer to the oven. Cook chicken for 15-20 minutes or
until juices run clear when flesh is pierced.
Meanwhile pour off excess fat from the frying pan and then
gently cook the garlic and sage until garlic is tender. Increase
heat and pour over the combined balsamic vinegar, brown sugar and
chicken stock. Allow to bubble and reduce until sauce consistency.
Season to taste with salt and pepper.
Serve the chicken with the balsamic sauce spooned over, sprinkle
with lemon rind, pine nuts and extra sage if desired.