Chicken With Lime Sauce

READY IN: 25mins
Recipe by crafty chef

Saw this recipe on Cooking Light the other day and just had to try it! Yummy! Can substitute lemon for the lime. *This recipe is actually already on 'zaar; I just noticed that! Sorry for the duplicate, I don't know how to delete it.

Top Review by Ambervim

Made for the first time using the First Fruits of my Persian Lime. I like it, could use a little kick. I would serve it over rice or pasta next time to soak up all that saucy goodness. Having no corn starch, I used rice starch.

Ingredients Nutrition

Directions

  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. 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 tablespoons juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.
  4. Combine water and cornstarch in a small bowl.
  5. Add cornstarch mixture to pan; stir well with a whisk. Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly.
  6. Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts.
  7. Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.

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