Garlic and Herb Chicken Breast
boneless and skinless
Juice of one lemon
extra virgin olive oil
large portabella mushrooms
Pound each chicken breast to an even thickness and place into a gallon-size plastic food storage bag.
Add all of the additional ingredients to the bag and seal tightly. Massage the chicken well with the other ingredients to get each piece evenly coated with all of the other ingredients.
Place the bag in a shallow dish inside the refrigerator and let it marinate for at least two hours.
Heat a large skillet over medium heat and, using tongs, remove each chicken breast from the marinade and lay flat in the skillet.
Cook about 6 minutes per side, or until the outside is golden brown and the juices run clear. Enjoy!