Sunday, August 31, 2014

Paleo Chicken with Lime Sauce

This one was super easy and tasty. I didn't have a ton of time to fuss with dinner, so simply served it up with steamed green beans. Next time, though, I think I'll make a fruit salsa with mint and jalapeƱo to compliment the fresh zip of the lime.

Paleo Chicken with Lime Sauce
adapted from Cooking Light

(6-ounce) skinless, boneless chicken breast halves
salt & pepper
1 tbs. olive oil
3/4 cup organic chicken broth
1 tbs. palm sugar
3 tbs. lime juice, divided
2 tsp. Dijon mustard
2 tbs. water
1 tsp. arrowroot starch
1 tbs. butter or ghee

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 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 starch in a small bowl. Add starch 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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