As writer of this newsletter and as someone who has always thought quite highly of herself, I regard myself as a leading authority on interpreting grandma’s handwriting. However, this project has had me scratching my head more times than I expected! So this recipe is brought to you in part by my lovely sister, always on reserve at the Translation Station.
This week, I dug into the recipe archive on a mission to find something simple that would fit into the week’s meal plan without any fuss. Flipping through card after card, I struck gold with this beauty: Garlic Lime Chicken.
Just look at her! Those glorious stains told me all I needed to know: this is a recipe that has hit some tables in its day. You’ll find that she is a bit tough to read in a few spots. But I am a giver, and so I give to you:
Garlic Lime Chicken
Serves 4
4 boneless, skinless chicken breast halves
1/3 cup low sodium soy sauce1
1/4 cup fresh lime juice
1 tbsp. Worcestershire sauce
2 cloves garlic, or 1 tsp. minced
1/2 tsp. dry mustard
1/2 tsp. coarsely ground pepper
Mix soy sauce, lime juice, Worcestershire sauce, garlic and mustard. Place chicken in bowl and pour sauce over all. Cover and marinate in the refrigerator for 30 minutes. Remove from marinade and sprinkle with pepper.
Grill chicken on grill.
OR
Spray nonstick frying pan with butter flavored cooking spray2 and heat over medium temperature. Add chicken and cook about 6 minutes on each side or until fork can be inserted with ease.
I am happy to report that this was both as simple and as delicious as it sounded! We opted to serve it over rice with a side of broccoli. It came together quickly, and I will most definitely be adding it to the rotation. I highly recommend you do the same!
If you’ve got mouths to feed and need more than four servings: I got a weird pack of three chicken breasts from the store, and there was plenty of marinade for the additional portion, so we made the extra to have on hand.
Need more convincing? Take it from my husband, Mr. Dougie: “It’s a banger.”
What more could you want in a meal, folks? That’s all for this week. Let me know if you try it, or if you remember having this before. It’s not one I recognized, but I’m glad I found it.
May your plates be full and your work inboxes be empty this week!
This was actually the one I needed Jillian’s help to figure out. We’ve determined it just says “sodium soy sauce,” which is likely an error. My apologies to the American Heart Association, but I do not own low sodium soy sauce, a fact that I didn’t mind until I poured out a third of a cup of soy sauce and it was… a lot.
Ma’am. I’m using olive oil and that’s that.
Might I suggest a little minced fresh ginger (and/or lemongrass) in that marinade? Reserve half a cup, add some cornstarch to the rest and marinade some chopped chicken thighs...throw it into a wok then add the reserved marinade at the end...pour over rice and thank me later.
Next time I make it I’m also going to zest the lime into the marinade before juicing it because I love a little extra zing!