Chicken with Lime Sauce

Chicken with Lime Sauce


(1 vote) 5 1

This silky lime 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.

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Bradenton, FL


  • 4 6-oz. skinless, boneless chicken breast halves
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tsp. olive oil
  • cooking spray
  • 3/4 C. fat-free, low-sodium chicken broth
  • 1 Tbs. brown sugar
  • 3 Tbs. lime juice, divided
  • 2 tsp. Dijon mustard
  • 2 Tbs. water
  • 1 tsp. cornstarch
  • 1 Tbs. butter

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Place each chicken breast half 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. Heat oil in a large non-stick 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 tablespoons limeĀ 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 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 chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.

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