CHICKEN WITH LIME SAUCE

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Chicken With Lime Sauce image

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.

Provided by crafty chef

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • Add chicken broth, sugar, 2 tablespoons juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.
  • Combine water and cornstarch in a small bowl.
  • 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.
  • Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts.
  • Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.

Nutrition Facts : Calories 267.1, Fat 9.9, SaturatedFat 3.2, Cholesterol 116.5, Sodium 537.9, Carbohydrate 5.3, Fiber 0.2, Sugar 3.7, Protein 37.2

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