½ cup butter
¼ cup extra virgin olive oil
1tbsp fresh parsley, chopped
1tbsp fresh basil, chopped
2tsp fresh oregano, chopped
3 cloves garlic, minced
1tbsp fresh squeezed lemon juice
4 thin sliced chicken filets, sliced into 1” pieces
In a large skillet, heat the butter and the oil over medium high heat until the butter melts.
Add the parsley, basil, oregano, garlic and salt to the skillet. Stir in the lemon juice.
Add the chicken and sauté for about 3 minutes or until white. Lower the heat and cook for 10 minutes. Additional butter or olive oil can be added if needed.
Serve over pasta or rice.