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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I found this recipe in Cook's Country. I used both boneless chicken breast and boneless, skinless chicken thighs when making this recipe because DH is not fond of breast meat. The recipe makes a lot of sauce, too, so you can easily double the chicken without doubling the sauce. Ingredients:
4 (6 ounce) boneless skinless chicken breast halves |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons olive oil |
3/4 cup 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 two sheets of plastic wrap; pound to 1/4 thickness with a meat mallet. 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 tbsp juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.
4. Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan, stir well. Cook 1 minute, or until sauce thickens slightly. Whisk in remaining 1 tbsp 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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