Name: Chicken With Lime Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
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 chicken broth, reduced-sodium fat-free; 1 tablespoon brown sugar; 3 tablespoons lime juice, divided; 2 teaspoons Dijon mustard; 2 tablespoons water; 1 teaspoon cornstarch; 1 tablespoon butter

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Recipe by crafty chef

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Chicken With Lime Sauce created by Ambervim

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.

Ready In:: 25mins
Serves:
Units:

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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 chicken broth, reduced-sodium fat-free
1 tablespoon brown sugar
3 tablespoons lime juice, divided
2 teaspoons Dijon mustard
2 tablespoons water
1 teaspoon cornstarch
1 tablespoon butter

directions

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.
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.
Add chicken broth, sugar, 2 tablespoons juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.
Combine water and cornstarch in a small bowl.
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.
Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts.
Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.

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RECIPE MADE WITH LOVE BY

@crafty chef

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@crafty chef

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"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."

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review by Ambervim

7/18/2011

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.

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photo by Ambervim

7/18/2011

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review by kel-Cie T

6/6/2009

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

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review by Corilt3

4/17/2009

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.

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review by LARavenscroft

2/28/2008

This was excellent. I don't normally like mustard, but the combination of lime juice and Dijon mustard was really good. I''ll most definitely make this one again. Thanks Crafty Chef for a great recipe.

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