1 pound boneless chicken breast, sliced thin
2 tablespoons olive oil
MARINDADE
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon rosemay leaves, chopped
1 tablespoon thyme leaves, chopped
4 sage leaves, thinly sliced
salt and pepper, to taste
Marinate the chicken in the mixture of olive oil, lemon juice and herbs for a half hour. Remove the chicken from the marinade and discard the marinade.
Heat the olive oil in a frying pan over medium-high heat. Add chicken and saute until thoroughly cooked.
Arrange chicken on plates and serve with your favorite vegetables.
Note: Garnish with any remaining herb sprigs
Serves 2