Breaded chicken cutlets, sautéed and braised in chicken broth, are served with a mildly spicy honey lime pan sauce.

Honey-Lime Chicken Cutlets

4 small skinless, boneless chicken breast halves (about 1 pound total), pounded 3/4-inch thick

Salt and ground black pepper to taste
3 tablespoons all-purpose flour

2 tablespoons olive oil
2 tablespoons unsalted butter
3/4 cup chicken broth
2/3 cup honey
1 1/2 teaspoons grated lime zest
1/4 teaspoon salt
Pinch of cayenne pepper
1/4 cup fresh lime juice

1. Place chicken breasts between two sheets of plastic wrap and pound to 3/4-inch thick. Season with salt and pepper and dredge in flour.
2. In a large skillet, warm the oil with the butter over medium-high heat until hot. Add chicken and cook until browned all over, about 3 minutes per side.
3. Add the broth and bring to a boil. Reduce the heat to low, cover and simmer until the chicken is cooked through, 3 to 5 minutes. Transfer the chicken to a warmed serving platter and cover loosely with foil to keep warm.
4. Stir the honey, lime zest, salt, and cayenne into the skillet. Increase the heat to high, bring the mixture to a rapid boil and cook until it is reduced and slightly thickened, about 5 minutes. Remove the pan from the heat and stir in lime juice.
5. Spoon the honey lime sauce on top of the chicken and serve hot.

Serves 4.