- 1/2 cup butter
- 1/4 cup olive oil
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 3 cloves garlic, minced
- 3/4 teaspoon salt
- 1 tablespoon lemon juice
- 4 boneless chicken breast halves, sliced lengthwise into thirds
Directions
- In a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.
- Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter/margarine can be added if needed.
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