1 1/2 lbs. chicken breasts, boneless
3 tbsp. butter
1 tbsp. flour
1 tsp. salt (optional)
1/2 tsp. tarragon or basil
1 chicken bouillon cube
1/2 c. hot water
1 tbsp. lemon juice
3 thin lemon slices, halved
1 tsp. chopped parsley

Cut each breast half into strips. Melt butter in large skillet over high heat; add chicken. Sprinkle with flour, salt and herb. Cook 5 minutes, stirring constantly.

Add bouillon cube which has been dissolved in hot water, lemon juice and lemon slices. Stir to loosen any brown particles. Cover and cook 3 minutes. Serve over rice. Sprinkle with parsley.