Chicken With Lime Sauce

READY IN: 40mins
Recipe by skigb

Another great recipe from the magazine Cooking Light. This silky sauce coats the chicken with rich, tangy flavor. Substitute lemon if you don't have a lime on hand. For a splash of color, garnish with chopped parsley or chives.

Top Review by Sydney Mike

Made this recipe as directed, but substituted lemon for lime this time! Had a very tasty main dish, but another time I'd like to do it up as is, with the lime! We're always on the lookout for new/different ways to have chicken breasts, & THIS ONE IS GREAT! Thanks for sharing! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Ingredients Nutrition

Directions

  1. Place each chicken breast half between 2 sheets of heavy duty plastic wrap and pound to 1/4 inch thickness using a meat mallet or small heavy skillet.
  2. Sprinkle with salt and pepper.
  3. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
  4. Add chicken ; cook 4 minutes on each side or until browned.
  5. Remove from pan ; keep warm.
  6. Add chicken broth, sugar , 2 tablespoons juice, and mustard to pan ; cook over medium heat, scraping pan to loosen browned bits.
  7. Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan ; stir well with whisk. Bring to a boil over medium-high heat ; cook 1 minute or until sauce thickens slightly.
  8. Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts.
  9. Return chicken to pan ; simmer w minutes or until chicken is thoroughly heated.

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