4 chicken breast filets
100–150 ml verjuice
Herbes de Provence
freshly ground pepper
Wash and dry chicken breast filets. Pat pepper and Herbes de provence onto both sides of the meat. Put into a low bowl and sprinkle with verjuice. The marinade should just cover the meat.
Allow to steep for approx. 2–3 hours, and turn the filets upside down during this time.
Fry in a pan or grill. Cooking time is approx. 10–12 minutes.
Serve with baguette and herb butter, salad, or rice.