Chicken with Lime Sauce

4 (6 ounce) skinless, boneless
chicken breasts
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 tsps. of olive oil
Cooking spray
3/4 cup fat-free less sodium chicken broth
1 tablespoon brown sugar
3 tablespoons of lime juice, divided
2 teaspoons of Dijon mustard
2 tablespoons of water
1 teaspoon of cornstarch
1 tablespoon of butter

1.Place each chicken breast half between 2 sheets of heavy duty plastic wrap; pound to a 1/4 inch thickness using a meat mallet or a small heavy skillet. 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 unti browned. Remove from pan; keep warm.

3.Add chicken broth, sugar, 2 tablespoons of 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 wisk. Bring to a boil over medium-high heat. Cook for 1 minute or until sauce thickens slightly. Whisk in remaining 1 tablespoon of lime juice and butter, stirriing until butter melts. Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.

Yield: 4 servings.

This is a very yummy recipe, it's one of our recent favorites.