Recipe by Chris Reynolds
I found this recipe in Cook's Country. I used both boneless chicken breast and boneless, skinless chicken thighs when making this recipe because DH is not fond of breast meat. The recipe makes a lot of sauce, too, so you can easily double the chicken without doubling the sauce.
- 4 (6 ounce) boneless skinless chicken breast halves
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 teaspoons olive oil
- 3⁄4 cup chicken broth
- 1 tablespoon brown sugar
- 3 tablespoons lime juice, divided
- 2 teaspoons Dijon mustard
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1 tablespoon butter
Directions See How It's Made
- Place each chicken breast half between two sheets of plastic wrap; pound to 1/4" thickness with a meat mallet. Sprinkle chicken with salt and pepper.
- Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, cook 4 minutes on each side or until browned. Remove from pan, keep warm.
- Add chicken broth, sugar, 2 tbsp juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.
- Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan, stir well. Cook 1 minute, or until sauce thickens slightly. Whisk in remaining 1 tbsp lime juice and butter, stirring until butter melts. Return chicken to pan, simmer 2 minutes or until chicken is thoroughly heated.