Lime Chicken and Thai Fish Sauce

A wonderfully easy and quick-to-make chicken dish I found in Cooking Light.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4 (6 ounce)  boneless skinless chicken breast halves
• 1⁄4 teaspoon salt
• 1  tablespoon canola oil
• 1  cup  reduced-sodium fat-free chicken broth
• 3  tablespoons  sweetened chili sauce
• 2  teaspoons fish sauce
• 1⁄4 cup fresh lime juice
• 1  teaspoon creamy peanut butter
• 2  tablespoons  chopped roasted peanuts
•  lime wedge (optional)

Directions

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickiness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/4 teaspoon salt.
2. Heat oil in a large nonstick skillet over medium heat. Add chicken, cook 6 minutes on each side or until done. Remove chicken from pan, keep warm.
3. Add broth, chili sauce, and fish sauce; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 2/3 cup (about 4 minutes). Remove from heat; add lime juice and peanut butter, stirring until smooth. Serve sauce over chicken, sprinkle with peanuts. Garnish with lime wedges, if desired.