Chicken With Lime Sauce

“Another great recipe from the magazine Cooking Light. This silky 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.”

Ingredients Nutrition


  1. Place each chicken breast half between 2 sheets of heavy duty plastic wrap and pound to 1/4 inch thickness using a meat mallet or small heavy skillet.
  2. Sprinkle with salt and pepper.
  3. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
  4. Add chicken ; cook 4 minutes on each side or until browned.
  5. Remove from pan ; keep warm.
  6. Add chicken broth, sugar , 2 tablespoons juice, and mustard to pan ; cook over medium heat, scraping pan to loosen browned bits.
  7. Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan ; stir well with whisk. Bring to a boil over medium-high heat ; cook 1 minute or until sauce thickens slightly.
  8. Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts.
  9. Return chicken to pan ; simmer w minutes or until chicken is thoroughly heated.

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