· 4 boneless, skinless chicken breasts
· 2 teaspoons dried basil leaves
· 2 tablespoons chopped fresh parsley
· 2 tablespoons lemon juice
· 2 teaspoons olive oil
· 1/2 teaspoon salt
· 1 garlic clove, finely chopped
Remove fat from chicken. Beat remaining ingredients in a bowl with whisk or fork to make lemon sauce. Cook chicken with olive oil in skillet over medium-high heat until cooked through and juices run clear (about 15 minutes). Spoon some lemon sauce over chicken, turn over and cook for an additional 15-20 seconds. Serve chicken topped with remainder of sauce.
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