Ingredients:
4 (6 ounce) boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
3/4 cup chicken broth
1 tablespoon brown sugar
3 tablespoons lime juice, divided
2 teaspoons Dijon mustard
2 tablespoons water
1 teaspoon cornstarch
1 tablespoon butter
Directions:
Place each chicken breast half between two sheets of plastic wrap; pound to 1/4″ thickness with a meat mallet. 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 tbsp 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. 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, simmer 2 minutes or until chicken is thoroughly heated.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.