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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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:
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. Sprinkle chicken with salt and pepper.
2. 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.
3. Add chicken broth, sugar, 2 tablespoons juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.
4. Combine water and cornstarch in a small bowl.
5. 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.
6. Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts.
7. Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.
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