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    Chicken with Lime Sauce

    Source of Recipe

    cooking light

    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.

    4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

    Nutritional Information
    CALORIES 260(26% from fat); FAT 7.5g (sat 2.7g,mono 3.1g,poly 0.8g); PROTEIN 40.7g; CHOLESTEROL 106mg; CALCIUM 32mg; SODIUM 382mg; FIBER 0.1g; IRON 1.8mg; CARBOHYDRATE 5.4g




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