Ingredients
- /2 cup butter
- /4 cup olive oil
- teaspoon dried parsley
- teaspoon dried basil
- /4 teaspoon dried oregano
- cloves garlic, minced
- /4 teaspoon salt
- tablespoon lemon juice
- boneless chicken breast halves, sliced lengthwise into thirds
Instructions
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Step 1
I start by heating the butter and olive oil in a large skillet over medium-high heat until melted and shimmering. Once the butter is fully incorporated, stir in the dried parsley, basil, oregano, and minced garlic, letting the herbs bloom for about 30 seconds. Next, add the salt and lemon juice, giving everything a quick whisk to combine. Lay the chicken strips in the skillet in a single layer and let them sauté for about 3 minutes, just until the outside turns white. Then reduce the heat to medium-low and continue cooking for 10 to 15 minutes, turning the pieces once or twice, until the chicken is cooked through and the juices run clear. If the sauce seems too thick, you can swirl in a little extra butter at the end. Spoon that luscious sauce over the chicken right before serving.