Total Time
40mins
Prep 20 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Add chicken broth, sugar, 2 tbsp juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.
  4. 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.

Reviews

(2)
Most Helpful

This was really tasty! I didn't add the butter at the end (I forgot it!) And it still tasted great.

rollersgirl February 17, 2011

Easy to make. I used skinless bone-in chicken pieces-worked great. Easy to throw together, excellent flavour.

cuisinebymae February 11, 2007

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