Ingredients:
4 (6 oz) skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp black pepper
2 tsp olive oil
3/4 cup chicken broth (fat-free, less sodium)
1 tbsp brown sugar
3 tbsp lime juice, divided
2 tsp Dijon mustard
2 tbsp water
1 tsp cornstarch
1 tbsp butter
Directions:
1. Place each chicken breast half between 2 sheets of heavy
duty plastic wrap; pound to 1/4-inch thickness using a meat
mallet, rolling pin, or small heavy skillet. Sprinkle chicken
with salt and pepper.
2. Heat oil in a large nonstick skillet over medium-high heat.
Add chicken; cook 4 minutes on each side or until browned.
Remove from pan and keep warm.
3. Add chicken broth, sugar, 2 tbsp juice and mustard to pan;
cook over medium heat, scraping pan to loosen browned bits.
4. Combine water and cornstarch in a small bowl. Add cornstarch
mixture to pan; stir wll with a 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; simmmer 2 minutes or until
chicken is thoroughly heated.
Yield: 4 servings
Serving size: 1 chicken breast half and 2 tbsp sauce
Nutritional Information:
Calories 260; Fat 7g; Protein 40.7g; Carb 5.4g; Fiber 0.1g; Sodium 382mg