chicken with lime sauce

13 Apr

this is a favorite quick & easy dish from cooking light magazine.  i’ve been a subscriber for years and the recipes almost NEVER disappoint!  they’re not ‘diet’ recipes, but ‘lighter’ recipes which 99% of the time are delicious.  so if you’re looking for a great magazine to subscribe to try it!   i use the purdue thinly sliced breasts instead of pounding out breasts to really make this quick and easy!  every few week shop-rite has purdue chicken at 40% off so i stock up!



  • 4 (6-ounce) skinless, boneless chicken breast halves  (i used a about a 1lb package of thin sliced breasts)
  • 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  (i doubled)
  • 1 tablespoon brown sugar (i doubled)
  • 3 tablespoons lime juice, divided  (used 2 limes)
  • 2 teaspoons Dijon mustard (i doubled – tjs grainy mustard)
  • 2 tablespoons water (i doubled)
  • 1 teaspoon cornstarch (i doubled)
  • 1 tablespoon butter  (i doubled)
  • 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.




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