4 whole (or 8 halves) chicken breasts, skin removed (or 1 1/2 lbs. skinless, boneless chicken breasts)
Juice of 1 large lemon
2 tbsp. fresh OR 1 tbsp. dried tarragon
2 tbsp. fresh OR 1 tbsp. dried parsley
Butter or Canola oil, optional

Place chicken breasts in oven-proof baking dish. Pour lemon juice onto each piece. Top with tarragon and parsley. If desired, dot each piece with a small pat of butter or a little oil.

Bake in a 325 degree oven: whole or split breasts, 45 minutes; boneless breasts, 30 minutes. (Cook until "done", but do not overcook because the chicken breasts will become dry and tough without the skin or butter or oil.)