Lime Chicken And Thai Fish Sauce

• 4 (6 ounce) boneless skinless chicken breast halves
• 1/4 teaspoon salt
• 1 tablespoon canola oil
• 1 cup reduced-sodium fat-free chicken broth
• 3 tablespoons sweetened chili sauce
• 2 teaspoons fish sauce
• 1/4 cup fresh lime juice
• 1 teaspoon creamy peanut butter
• 2 tablespoons chopped roasted peanuts
• lime wedge (optional)

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickiness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/4 teaspoon salt.
2. Heat oil in a large nonstick skillet over medium heat. Add chicken, cook 6 minutes on each side or until done. Remove chicken from pan, keep warm.
3. Add broth, chili sauce, and fish sauce; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 2/3 cup (about 4 minutes). Remove from heat; add lime juice and peanut butter, stirring until smooth. Serve sauce over chicken, sprinkle with peanuts. Garnish with lime wedges, if desired.

chicken breast halves, salt, canola oil, chicken broth, chili sauce, fish sauce, lime juice, peanut butter, peanuts, lime

Taken from www.food.com/recipe/lime-chicken-and-thai-fish-sauce-130207 (may not work)