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]
- 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 See How It's Made
- 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.
- Sprinkle 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 tablespoons 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 with whisk. Bring to a boil over medium-high heat ; cook 1 minute or until sauce thickens slightly.
- Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts.
- Return chicken to pan ; simmer w minutes or until chicken is thoroughly heated.