Lime-sauced Chicken

1/2 x Of a medium Lime 3/4 c Apple juice or cider
2 ts Cornstarch 1/2 ts Dry instant Chicken Bouillon
4 servings
4 med (12 oz total) boned skinless Chicken Breast Halves

Spray a large skillet with Pam. Preheat skillet over medium heat. Add
chicken. Cook over medium heat for 8-10 minutes or till tender and no
longer pink, turning to brown evenly. Remove from skillet; keep warm.
Meanwhile, remove strips of peel from lime, using a vegetable peeler. Cut
peel into thin strips; set aside. Squeeze 1 Tblspn juice from lime.
Combine lime juice, apple juice, cornstarch, and bouillon granules;
carefully add to skillet. Cook and stir till thickened and bubbly. Cook and
stir 2 minutes more.
To serve, cut each chicken breast half into 1" diagonal pieces. Spoon some
sauce over each serving. Garnish with reserved lime peel. Pass remaining
sauce. *****************************************************************
Per serving: 170 calories, 26 g protein, 7 g carbohydrates, 3 g fat, 72 mg
cholesterol, 111 mg sodium, 277 mg potassium.