4 skinless, boneless chicken breast halves
¼ tsp salt
1 Tbsp canola oil
1 c chicken broth
3 Tbsp sweetened chili sauce
2 tsp fish sauce
¼ c lime juice
1 tsp creamy peanut butter
2 Tbsp chopped roasted peanuts
lime wedges (optional)
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½ inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with ¼ tsp salt.
2. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Add broth, chili sauce and fish sauce; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 2/3 c (about 4 minutes). Remove from heat; add lime juice and peanut butter, stirring until smooth. Serve sauce over chicken; sprinkle with peanuts. Garnish with lime wedges, if desired. Yield: 4 servings.