Chicken with Lime Sauce

4 skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 tsp olive oil
Cooking spray
3/4 cupt fat-free, less-sodium chicken broth
1 tbsp brown sugar
3 tbsp lime juice, divided
2 tsp Dijon mustard
2 tbsp water
1 tsp cornstarch
1 tbsp butter (use Smart Balance)

Preparation:

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4 inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper.
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 tbsp 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 whish. Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly. Whisk in remaining 1 tbsp lime juice and butter, stirring until butter melts. Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.
Serve with brown rice (cooked with low sodium broth instead of water) and steamed broccoli.