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2 chicken breasts

1 teaspoon tarragon (or dill)

½ teaspoon basil (or rosemary)

the juice of 1 or 2 lemons

little olive oil

pinch of salt

ground pepper to taste


If the breasts are very thick open them in two with a knife and place them in a dish. Add the tarragon, basil, salt, pepper on both sides and pour over the lemon juice. Cover with plastic film and refrigerate about 20 minutes.

Spray a little olive oil to a nonstick skillet over high heat. Place the chicken breasts and seal them on both sides. Then lower the heat to medium and cook about 8 minutes per side or until cooked. Remove and serve immediately.