Delicious, easy and pretty quick. The sauce was really nice; neither the mustard nor the lime juice dominated. The only change I made was in using whole-grain Dijon instead of plain, as that's what I had on hand; plain Dijon would probably be a better choice, aesthetically speaking. Served with sautéed sugar snap peas and red bell pepper over red rice.
Chicken with Lime Sauce
This silky lime 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.
More From Cooking Light
- Calories: 260
- Calories from fat: 26%
- Fat: 7.5g
- Saturated fat: 2.7g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 0.8g
- Protein: 40.7g
- Carbohydrate: 5.4g
- Fiber: 0.1g
- Cholesterol: 106mg
- Iron: 1.8mg
- Sodium: 382mg
- Calcium: 32mg
- 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.
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