Categories: Chicken, Main Dish

Ingredients

• 1 1/2 lbs chicken tenderloins
• 2 -3 tablespoons lemon juice (about 1/2 lemon)
• 1/4 cup Dijon mustard
• 1 teaspoon chopped fresh rosemary (or 1/2 t. dried)
• 1 1/2 teaspoons chopped fresh thyme (or 1/2 t. dried)
• 1 tablespoon chopped fresh parsley (or 1/2 t. dried)
• 1 tablespoon chopped fresh basil (or 1/2 t. dried)
• 2 tablespoons olive oil

Directions

1. Place tenderloins in a flat dish with sides.

2. In a small bowl, mix together all lemon juice, mustard, and herbs; pour marinade over the chicken.

3. Marinate for 30 minutes and up to 12 hours, covered, in the refrigerator.

4. In a large nonstick skillet, heat the oil over medium heat; add in the tenderloins; saute for 3 minutes on each side until they are just cooked through.

5. Remove from heat immediately so they remain tender; serve.

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