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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Another great recipe from the magazine Cooking Light. This silky sauce coats the chicken with rich, tangy flavor. Substitute lemon if you don't have a lime on hand. For a splash of color, garnish with chopped parsley or chives. Ingredients:
4 -6 ounces boneless skinless chicken breast halves |
1/4 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
2 teaspoons olive oil |
cooking spray |
3/4 cup fat-free low-sodium 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 2 sheets of heavy duty plastic wrap and pound to 1/4 inch thickness using a meat mallet or small heavy skillet.
2. Sprinkle with salt and pepper.
3. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
4. Add chicken ; cook 4 minutes on each side or until browned.
5. Remove from pan ; keep warm.
6. Add chicken broth, sugar , 2 tablespoons juice, and mustard to pan ; cook over medium heat, scraping pan to loosen browned bits.
7. 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.
8. Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts.
9. Return chicken to pan ; simmer w minutes or until chicken is thoroughly heated.
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