The original recipe had any asked to cook the chicken 5 min. on each side in a pan. Obviously that is not long enough to cook chicken through. So I threw it in the oven for 20 minutes before adding to the sauce and voila!
Source: Cooking Light (tweaked by me)
Ingredients
2 thick, skinless, boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
Cooking spray
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
Directions
Place each chicken breast 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.
Pre-heat oven to 375.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Remove from pan and place in a baking dish.
Finish cooking in oven for about 15-20 minutes (until no longer pink).
While chicken is in the oven,
Put chicken broth, sugar, 2 tablespoons juice, and mustard in (same) skillet; 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 cooked chicken to pan; simmer 2 minutes.
3 comments:
Very interesting mix of ingredients in the marinade! The finished product looks great.
Nice flavor combination of the lime and chicken. I must try this as my husband loves lime!
Lately I've been trying to find sauces that don't include dairy, this sounds different but very tasty. I often find myself combining lemon or lime with chicken :).
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