Chicken With Lime Sauce

From Cooking Light magazine

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4 (6 ounce)  boneless skinless chicken breast halves
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 2  teaspoons olive oil
• 3⁄4 cup  reduced-sodium fat-free 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; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
2. Sprinkle chicken 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.
8. Add cornstarch mixture to pan; stir well with a whisk.
9. Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly.
10. Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts.
11. Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.