Lemon Chicken

Description
Lemon Chicken from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Serves: 4

Ingredients

 * 4 boneless, skinless chicken breast halves
 * 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
 * 2 tablespoons chopped fresh parsley
 * 2 tablespoons lemon juice
 * 2 teaspoons olive or canola oil
 * ½ teaspoon salt
 * 1 clove garlic, finely chopped

Directions

 * 1) Remove fat from chicken.
 * 2) Make lemon sauce: beat remaining ingredients in a medium-sized bowl with a whisk or fork.
 * 3) Spray a 10-inch skillet with cooking spray and cook chicken over medium-high heat for about 15 minutes or until juices are no longer pink when thickest part of chicken is cut.
 * 4) Spoon some lemon sauce over chicken, turn chicken over and cook for an additional 15–20 seconds.
 * 5) Serve chicken topped with remainder of sauce.