Total Time
25mins
Prep 10 mins
Cook 15 mins

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.

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.
Most Helpful

4 5

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.

3 5

This was alright, lime is a new flavour for us so it might take some time getting used to, it was easy to make, I added zuchinni and caramelized onions

5 5

Fantastic. I doubled the sauce part to top some pasta and it was great. I don't like mustard at all but it was simply amazing here. I will definitely mke this again.