Chicken With Lime Sauce

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: 40 mins
• 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.