Chicken with Lime Sauce and Cumin Potatoes

Chicken:
4 (6oz. each) skinless, boneless chicken breast halves
1/4 tsp. salt
2 tsp. olive oil
3/4 cup chicken broth
1 tbsp. brown sugar
3 tbsp. lime juice, divided
2 tsp. Dijon mustard
2 tbsp. water
1 tsp. cornstarch 1 tbsp. butter

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;
pound to 1/4" thickness using a meat mallet or small heavy skillet.
Sprinkle chicken with salt.

Heat oil in a large nonstick skillet coated with cooking spray 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 cornstarch in a small bowl. Add cornstarch 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.

Cumin roasted potatoes:
Preheat oven to 500°. Cut 2 large unpeeled baking potatoes into 1/2-inch slices.
Arrange slices on a baking sheet coated with cooking spray. Combine 1 tablespoon
extravirgin olive oil, 1 teaspoon ground cumin, 1 teaspoon bottled
minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground red pepper in
a small bowl. Spoon mixture over potato slices, tossing well to coat.
Bake at 500° for 20 minutes or until done.
May add 2nd side dish: Green Beans

4 servings