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Ingredients
| chicken breasts: 6 oz (halved) |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp (freshly ground) |
| olive oil: 2 tsp |
| cooking spray |
| non-fat chicken broth: 3/4 cup |
| light brown sugar (packed): 1 Tbl |
| lime juice: 3 Tbl (divided) |
| Dijon mustard: 2 tsp |
| water: 2 Tbl |
| cornstarch: 1 tsp |
| salted butter: 1 Tbl |
Chicken With Lime Sauce
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- 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.
- Sprinkle 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 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 w minutes or until chicken is thoroughly heated.