Ingredients:
4 (6 ounce) boneless skinless chicken breast halves
1/4 teaspoon salt
1 tablespoon canola oil
1 cup reduced-sodium fat-free chicken broth
3 tablespoons sweetened chili sauce
2 teaspoons fish sauce
1/4 cup fresh lime juice
1 teaspoon creamy peanut butter
2 tablespoons chopped roasted peanuts
lime wedges (optional)
Directions:
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickiness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/4 teaspoon salt.
Heat oil in a large nonstick skillet over medium heat. Add chicken, cook 6 minutes on each side or until done. Remove chicken from pan, keep warm.
Add broth, chili sauce, and fish sauce; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 2/3 cup (about 4 minutes). Remove from heat; add lime juice and peanut butter, stirring until smooth. Serve sauce over chicken, sprinkle with peanuts. Garnish with lime wedges, if desired.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.