4 skinless, boneless chicken breast halves
\u00bc tsp salt
1 Tbsp canola oil
1 c chicken broth
3 Tbsp sweetened chili sauce
2 tsp fish sauce
\u00bc c lime juice
1 tsp creamy peanut butter
2 Tbsp chopped roasted peanuts
lime wedges (optional)<\/p>\n
1.\u00a0 Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to \u00bd inch thickness using a meat mallet or rolling pin.\u00a0 Sprinkle chicken evenly with \u00bc tsp salt.<\/p>\n
2.\u00a0 Heat oil in a large nonstick skillet over medium heat.\u00a0 Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.<\/p>\n
3.\u00a0 Add broth, chili sauce and fish sauce; bring to a boil, scraping pan to loosen browned bits.\u00a0 Cook until broth mixture is reduced to 2\/3 c (about 4 minutes).\u00a0 Remove from heat; add lime juice and peanut butter, stirring until smooth.\u00a0 Serve sauce over chicken; sprinkle with peanuts.\u00a0 Garnish with lime wedges, if desired.\u00a0 Yield: 4 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"
4 skinless, boneless chicken breast halves\u00bc tsp salt1 Tbsp canola oil1 c chicken broth3 Tbsp sweetened chili sauce2 tsp fish sauce\u00bc c lime juice1 tsp creamy peanut butter2 Tbsp chopped roasted peanutslime wedges (optional) 1.\u00a0 Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to \u00bd inch thickness using a meat … <\/p>\n