{"id":341,"date":"2009-03-14T17:48:00","date_gmt":"2009-03-14T17:48:00","guid":{"rendered":"https:\/\/cooleysekula.net\/cooking\/?p=341"},"modified":"2020-12-24T17:49:43","modified_gmt":"2020-12-24T17:49:43","slug":"chicken-with-lime-sauce","status":"publish","type":"post","link":"https:\/\/cooleysekula.net\/cooking\/index.php\/2009\/03\/14\/chicken-with-lime-sauce\/","title":{"rendered":"Chicken with Lime Sauce"},"content":{"rendered":"\n

Ingredients:<\/strong>
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<\/p>\n\n\n\n

Directions:<\/strong>
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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

3. Add chicken broth, sugar, 2 tbsp juice and mustard to pan;
cook over medium heat, scraping pan to loosen browned bits.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Yield: 4 servings
Serving size: 1 chicken breast half and 2 tbsp sauce<\/p>\n\n\n\n

Nutritional Information:<\/strong>
Calories 260; Fat 7g; Protein 40.7g; Carb 5.4g; Fiber 0.1g; Sodium 382mg<\/p>\n","protected":false},"excerpt":{"rendered":"

\nIngredients:4 (6 oz) skinless, boneless chicken breast halves1\/4 tsp salt1\/4 tsp black…\n<\/div>\n
Continue reading “Chicken with Lime Sauce”<\/span>…<\/a><\/div>\n","protected":false},"author":1,"featured_media":342,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-341","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/341","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/comments?post=341"}],"version-history":[{"count":1,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/341\/revisions"}],"predecessor-version":[{"id":343,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/341\/revisions\/343"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media\/342"}],"wp:attachment":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media?parent=341"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/categories?post=341"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/tags?post=341"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}