Garlic Lime Chicken

Mince the garlic cloves finely and set aside. Pat the chicken breast halves dry with paper towels.

Combine soy sauce, fresh lime juice, worcestershire sauce, minced garlic, dry mustard, and coarsely ground pepper in a bowl to create the marinade. Stir until the mustard is fully dissolved.

Place chicken breasts in a shallow dish and pour the marinade over them, ensuring all pieces are well coated. Cover and refrigerate for at least 15 minutes or up to 2 hours for deeper flavor.

Heat a large skillet over medium-high heat. Once hot, remove chicken from the marinade, allowing excess liquid to drip off, and reserve the remaining marinade.

Cook the chicken for 6-7 minutes per side until golden brown and cooked through (internal temperature of 165°F). The timing depends on thickness—thicker pieces may need an additional 2-3 minutes per side.

Pour the reserved marinade into the skillet around the chicken and simmer for 2-3 minutes, allowing the sauce to reduce slightly and coat the chicken.

Transfer the chicken to a serving platter and spoon the pan sauce over the top. Serve immediately while hot.