Chicken in Lime Sauce

This is also really good over rice or noodles.

2 whole boneless skinless chicken breasts
1-2 T. butter
1 T. corn starch
1 C. chicken broth
2 T. lime juice
2 T. brown sugar
1 T. dijon mustard
1 clove garlic (or equivalent garlic powder)

Melt butter in a large skillet over medium heat.  Add chicken and brown 2-4 minutes on each side.  Remove to a plate and cover to keep warm.  Combine corn starch, chicken broth, lime juice, brown sugar, mustard, and garlic in a small bowl.  Pour into skillet.  Bring to a boil, stirring constantly, and boil for 1 minute.  Return chicken to skillet.  Simmer 5 minutes or until chicken is cooked through, turning occasionally to coat chicken with sauce.

Tips & Tricks:
-I find a whisk easiest when mixing the sauce and stirring in the skillet.
-In the middle of cooking this tonight I found we were out of dijon so I used regular yellow mustard and a big pinch of extra brown sugar.  It turned out just the same as I remember making it before.
-Remember chicken brother is really easy to make with granules and water heated in the microwave.