Tuesday, April 25, 2006

Chicken with Lime Sauce

Sunday night, I tried a new recipe: Chicken with Lime Sauce from Cookinglight, while OCT went for his soccer game.

It was a sweet and tangy dish, and fairly simple to put together. Maybe because I didn't measure the ingredients for the sauce, it came out tasting a bit off, and certainly too watery for only 2 chicken breasts I used...The recipe called for dijon mustard, personally I have never been a big fan for mustard. So maybe that's why I didn't really enjoy this dish. Having said that, I was astonished by the reviews of other cooks who tried the recipe. They thought it was indeed very good and worth repeating. Well, one man's meat is another man's poison. So, I guess I shouldn't rely so much on other people's reviews in the future..... So are you. You should give this dish a try, if you like the combination of lime + dijon mustard.

I also cooked a stirfry mushroom with celery dish on the same night, which I liked a lot. However, it only received a lukewarm response from OCT. I used rice vinegar + sugar as sauce instead of the soy sauce that he is accustomed to. That's why he thought it was an ok dish, not really an excellent one. What to do, he has a wife who likes to experiment with new condiments. Recently, I have been experimenting with rice vinegar. You know, the kind you use in sushi. It lends a very complex flavor to the dish. Sometime when I used it in some dishes, they gained approval from OCT. Well, before he knew what was used, of course.....

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.
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.

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