Try this Lime Butter Chicken twist on healthy chicken breasts. The lime juice gives this a tropical citrus flavor.
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup fat-free chicken stock, divided
2 tablespoons lime juice
2 teaspoons cornstarch
1 tablespoon chopped chives
1 teaspoon dried dill, crushed
1 tablespoon butter
Lightly salt and pepper the chicken breasts on both sides. Coat a skillet large enough to hold the 4 breasts with nonstick cooking spray. Heat the skillet over medium-high heat until hot enough that drops of water will "dance" on the surface.
Add the chicken to the hot skillet and cook for about 3 minutes, or until browned on one side, before turning to brown the other side. When turning the breasts over, if there are bits of chicken stuck to the pan, scrape them up and leave them in the pan (this is flavoring for your sauce).
When both sides have browned, add 1/4 cup of the chicken stock to the skillet and reduce the heat to low. Cover the skillet and cook the breasts for about 10 minutes, or until the juices run out clear when you insert a sharp knife into the thickest part of the breast.
Remove the chicken from the pan and keep warm. Add the lime juice and scrape up any bits of chicken left on the pan.
Add the cornstarch to the 3/4 cup of remaining cold chicken stock, mix well and add it to the skillet. Stir in the chives and the dill and bring to a boil. Just before serving, stir in the tablespoon of butter. Spoon the sauce over the chicken before serving.
Recipe makes 4 servings.
Serving size: 1 serving
Calories: ; Total Fat: 4g; Cholesterol: 57mg; Sodium: 221mg; Carbohydrates: 2g; Fiber: 1g; Protein: 31g
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