January 13, 2008 by Erica
Lime sauce sounded a little strange to me when I first tried this recipe, but it works, and it’s really quick! Serve with Cumin Roasted Potatoes.
4 boneless, skinless chicken breasts
¼ tsp salt
¼ tsp pepper
2 tsp olive oil
¾ cup low-sodium chicken broth
1 Tbsp brown sugar
3 Tbsp lime juice, divided
2 tsp Dijon mustard
2 Tbsp water
1 tsp cornstarch
1 Tbsp butter
Place each chicken breast between plastic wrap and pound to ¼-inch thickness. Sprinkle with salt and pepper.
Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side until browned. Remove from pan; keep warm.
Add chicken broth, sugar, 2 Tbsp lime juice, and mustard to pan; cook over medium heat, scraping pan to loosen fond.
Combine water and cornstarch in 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. Whisk in remaining 1 Tbsp lime juice and butter, stirring until butter melts. Return chicken to pan; simmer 2 minutes or until chicken is heated through.