LEMON & HERB CHICKEN

prep time:: 5 MINUTES
total time:: 30 MINUTES

Serves 4

MY OWN CREATION- VERY GOOD. THE LONGER IT MARINATES, THE BETTER. IN THE SUMMER IT IS EASY TO FIND FRESH LEMON INFUSED HERBS SUCH AS LEMON THYME.SERVE THE CHICKEN WITH MARSALA MUSHROOMS AND STEAMED STRING BEANS.

ingredients

4 CHICKEN BREASTS- POUNDED
1/4 CUP OLIVE OIL
DRIED THYME LEAVES
GROUND SAGE
DRIED ROSEMARY
FLAT-LEAF PARSLEY- CHOPPED
1/2 LEMON
SEA SALT
FRESH GROUND PEPPER
4 GARLIC CLOVES- MINCED FINE
LEMON SLICES AND MORE CHOPPED PARSLEY FOR GARNISH.

directions

1
WASH, DRY AND POUND CHICKEN. SQUEEZE LEMON OVER THE CHICKEN. IN A CUP, MIX HERBS INTO THE OLIVE OIL TO MAKE A PASTE AND RUB ON BOTH SIDES OF THE CHICKEN . SPRINKLE WITH MINCED GARLIC, SALT AND PEPPER. IF TIME ALLOWS COVER AND LET MARINATE IN THE REFRIGERATOR.
2
HEAT OIL OVER MEDIUM HEAT AND BROWN CHICKEN ON BOTH SIDES. LOWER HEAT AND CONTINUE TO COOK UNTIL CHICKEN IS COOKED THROUGH. ADD MORE SEASONINGS TO TASTE. FINISH WITH BUTTER AND A SQUEEZE OF LEMON.
3
GARNISH WITH THIN LEMON SLICES AND FRESH CHOPPED PARSLEY.