Sweet Lime Chicken

I came up with this recipe about three years ago when I saw something similiar in my Cooking Light magazine. I’ve only made it, and it was for an old friend – we ate it on top of a salad (romaine lettuce, corn, tomatoes). Even though this dish is very sweet, I think the chicken would taste good over rice, or inside of a tortilla with a little bit of lettuce and mexican cheese. I also wonder how it would taste if one added a bit of chipolte seasoning or hot sauce…

3/4 cup chicken broth

1 TBSP brown sugar

2 TBSP lime juice

2 TSP dijon mustard

1 TSP honey mustard

2 TBSP water

1 TSP cornstarch

2 1/2 TBSP butter

1 TBSP lime juice

2 cups shredded cooked chicken

1 TSP cajun or southwestern seasoning

1. Combine first four ingredients in a saucepan and cook over medium-low heat.

2. In a small bowl, whisk together water and cornstarch. Add slowly to saucepan. Turn heat to medium and whisk until mixture is thick.

3. Whisk in butter and lime juice. Cook for 3 minutes. Add shredded chicken and seasoning.

4. Cook for 5 minutes. Serve over rice or as the innards of a burrito.