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Combine flour and chicken breasts, toss to coat. In a large skillet, heat Fustini's olive oil, sauté floured chicken breasts until chicken is browned. Remove chicken to a plate.
To the skillet, agrodolce, vinegar and wine; cook to reduce by half, about 10 minutes on medium-high heat. Return chicken to skillet, add lemon juice, the whole garlic, bay leaves, salt and pepper, and cook about another 20 minutes or until chicken is done and sauce is reduced slightly. You may have to add chicken stock to the pan if the sauce is reducing faster than the chicken is cooking. Remove garlic, and bay leaves from the sauce. Serve over pasta and garnish with pine nuts and parsley.
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