4 (4-6 ounce) boneless, skinless chicken breasts
1/4 cup lite (low sodium) soy sauce
3 tablespoons honey
1 1/2 tablespoon olive oil
1/2 teaspoon pepper
1/4 cup sliced scallions
1 1/2 cups vegetable or chicken broth, divided
1 1/2 tablespoons cornstarch
Flatten the chicken breasts with the bottom of a pan or cup. Pepper chicken breasts on both sides. In a pan over medium heat, brown chicken breasts in olive oil on both sides, for about 3 minutes per side.
Whisk together honey, soy sauce, and 1 cup of the broth and olive oil in a bowl. Add to the pot with the chicken and cook for 12 to 15 minutes, until cooked through.
Whisk the cornstarch in the remaining 1/2 cup of broth to form a slurry. Stir the slurry into the skillet. Turn the heat up higher to allow the sauce to boil for about 2 to 3 minutes. Once sauce has thickened, top dish with scallions and serve. Enjoy!
Yields: 4 servings
Serving Size: 1 chicken breast with sauce
Total Fat: 9g
Saturated Fat: 2g
Trans Fat: 0g
SmartPoints value : 8