1 pound boneless chicken breast, sliced thin

2 tablespoons olive oil


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



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