Limed Chicken

Pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper. In heavy skillet, melt 2 tablespoons (or half) butter. Add chicken. Remove skillet from heat just long enough to add a few splashes of tequila to each cutlet. Return to heat and saute chicken on both sides until brown. Transfer to platter, cover and set aside. In skillet, squeeze the juice of 1 whole lime. Add broth, Dijon mustard and brown sugar, scraping up any browned bits. In another bowl (small), mix together cornstarch and water. Add to skillet, whisking mixture over high-heat until thickened. Remove from heat. Whisk in remaining butter and stir until melted. Add chicken back to skillet, turning until heated and coated in sauce. Serve warm with thinly sliced lime wheels, from the other lime, topping each cutlet.

Approximately 8 minutes.