Chicken With Lime Sauce - 5.4g Carbs, 0.1g Fiber {Consider leaving the 1 Tbsp brown sugar out OR use your favorite suitable substitute. Take care, Gloria} From: Robyn Webb, Cooking Light, APRIL 2006 This silky 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. Servings: 4 Serving size: 1 chicken breast half and 2 tablespoons sauce 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 cup fat-free, less-sodium chicken broth 1 Tbsp brown sugar 3 Tbsp lime juice, divided 2 tsp Dijon mustard 2 Tbsp water 1 tsp cornstarch 1 Tbsp 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. 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. Servings: 4 Serving size: 1 chicken breast half and 2 tablespoons sauce Nutrition per Serving: 260 Calories, 26% from fat, 7.5g Fat, 2.7g Sat, 3.1g Mono, 0.8g Poly, 40.7g Protein, 5.4g Carbs, 0.1g Fiber, 106mg Cholesterol, 1.8mg Iron, 382mg Sodium, 32mg Calcium