Ingredients
-
4
-
1/4
-
1/4
-
2
-
3/4
-
1
-
3
-
2
-
2
-
1
-
1
-
-
-
-
Directions
Chicken With Lime Sauce,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.,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, used rice starch.
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Steps
|
1
Done
|
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
Done
|
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
Done
|
Add Chicken Broth, Sugar, 2 Tablespoons Juice, and Mustard to Pan; Cook Over Medium Heat, Scraping Pan to Loosen Browned Bits. |
|
4
Done
|
Combine Water and Cornstarch in a Small Bowl. |
|
5
Done
|
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
Done
|
Whisk in Remaining 1 Tablespoon Lime Juice and Butter, Stirring Until Butter Melts. |
|
7
Done
|
Return Chicken to Pan; Simmer 2 Minutes or Until Chicken Is Thoroughly Heated. |
