| Ingredients: |  |
| |
 |
4
boneless, skinless chicken breast halves |
|
2
tablespoons chopped fresh or 2 teaspoons dried basil leaves |
|
2
tablespoons chopped fresh parsley |
|
2
tablespoons lemon juice |
|
2 teaspoons
olive or canola oil |
|
|
|
1 clove
garlic, finely chopped
|
| Directions: |
| |
| 1. |
Remove fat
from chicken. |
| 2. |
Make lemon
sauce: Beat remaining ingredients in a medium-sized bowl with a whisk or fork. |
| 3. |
Spray a
10-inch skillet with cooking spray and cook chicken over medium-high heat for
about 15 minutes or until juices are no longer pink when thickest part of chicken
is cut. |
| 4. |
Spoon some
lemon sauce over chicken, turn chicken over and cook for an additional 15-20 seconds.
Serve chicken topped with remainder of sauce. |
