Monday, July 14, 2008

Sugar Lime Chicken with Wild Rice

I tend to stay away from any recipe that has the word light in it, none the less I really like this sauce, it was tangy and sweet and is perfect for summer. I am "trying" too be a bit healthier so I made a wild recipe and broccoli springs.
4 boneless, skinless chicken breast halves
1/4 tsp salt
1/4 tsp pepper
2 tsp olive oil
3/4 cup fat-free, less-sodium chicken broth
1 TBSP brown sugar
3 TBSP lime juice, divided (I used 1 lime, and it was 3 TBSP exactly)
2 tsp Dijon mustard
2 TBSP water
1 tsp cornstarch
1 TBSP butter

Steam vegetables while chicken is cooking.
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pount to 1/4 inch thickness using a meat mallet or small heavy sillet. Sprinkle chicken with salt and pepper.
2. 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.
3. Add chicken broth, brown sugar, 2 TBSP lime juice; and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.
4. 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 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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