Chicken with Lime Sauce
Recipe: Chicken with Lime Sauce
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.
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- Cooking spray
- 3/4 cup fat-free, less-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
- 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.
Number of servings (yield): 4
Inspired By: Chicken with Lime Sauce
Calories: 260 (26% from fat), Fat: 7.5g (sat 2.7g,mono 3.1g,poly 0.8g) , Protein: 40.7g, Carbohydrate: 5.4g, Fiber: 0.1g, Cholesterol: 106mg, Iron: 1.8mg, Sodium: 382mg, Calcium: 32mg