Chicken With Lime Sauce

Submitted 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."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 4 -6 ounces boneless skinless chicken breast halves
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper, freshly ground
• 2 teaspoons olive oil
• cooking spray
• 3⁄4 cup fat-free low-sodium 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

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.

Reviews

[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]