Garlic Lime Chicken II

Combine low sodium soy sauce, fresh lime juice, Worcestershire sauce, minced garlic, dry mustard, and coarsely ground black pepper in a small bowl, stirring until the mustard is fully dissolved.

Pat the skinned and boned chicken breast halves dry with paper towels to help them brown evenly.

Spray a large skillet with butter-flavored vegetable cooking spray and heat over medium-high heat for 1 minute.

Place the chicken breasts in the hot skillet and cook for 3–4 minutes until the bottom is golden brown, then flip the breasts over.

Pour the prepared marinade mixture over the chicken breasts, being careful to coat all surfaces evenly.

Reduce heat to medium and simmer the chicken for 15–18 minutes, turning occasionally, until the chicken is cooked through and the internal temperature reaches 165°F.

Transfer the cooked chicken breasts to a serving platter and spoon the pan sauce over the top before serving.