2 servings

2 chicken breasts
1 tsp tarragon (or dill)
½ tsp basil (or rosemary)
juice of 1 or 2 lemons
little olive oil
pinch of sea salt
pepper to taste

If the breasts are very thick open them in two with a knife and place in a dish.

Add 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 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.