4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
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.
Makes 4 servings.