Weekly Recipe: Chicken with Lime Sauce

4  (6-ounce) skinless, boneless chicken breast halves
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

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.

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

NUTRITION PER SERVING
CALORIES 260(26% from fat); FAT 7.5g (sat 2.7g,mono 3.1g,poly 0.8g); PROTEIN 40.7g; CHOLESTEROL 106mg; CALCIUM 32mg; SODIUM 382mg; FIBER 0.1g; IRON 1.8mg; CARBOHYDRATE 5.4g

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 tablespoons 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.