Ingredients
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4 (6 ounce) boneless skinless chicken breast halves
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1⁄4 teaspoon salt
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1⁄4 teaspoon fresh ground black pepper
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2 teaspoons olive oil
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3⁄4 cup chicken broth
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1 tablespoon brown sugar
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3 tablespoons lime juice
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2 teaspoons Dijon mustard
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2 tablespoons water
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1 teaspoon cornstarch
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1 tablespoon butter
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Directions
Prep Time: 20 m | Cook Time: 25mins | Serves: 4
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, I used rice starch
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Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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Add chicken broth, sugar, 2 tablespoons juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits. |
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4
Done
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Combine water and cornstarch in a small bowl. |
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5
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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. |
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6
Done
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Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts. |
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7
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Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated. |
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8
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9
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10
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11
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12
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13
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14
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15
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