Chicken With Lime Sauce

"I found this recipe in Cook's Country. I used both boneless chicken breast and boneless, skinless chicken thighs when making this recipe because DH is not fond of breast meat. The recipe makes a lot of sauce, too, so you can easily double the chicken without doubling the sauce."
 
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Ready In:
40mins
Ingredients:
11
Serves:
4
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ingredients

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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.

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Reviews

  1. This was really tasty! I didn't add the butter at the end (I forgot it!) And it still tasted great.
     
  2. Easy to make. I used skinless bone-in chicken pieces-worked great. Easy to throw together, excellent flavour.
     
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RECIPE SUBMITTED BY

<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
 
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