A very pure and simple lunch or supper on its own or with a salad.
4 chicken breasts, skinned, filleted
2 lemons
8 sprigs of thyme
Olive oil
Salt & pepper
Slice and arrange on each plate, perhaps with a few colourful salad leaves too.
Chef's Secret
Use corn-fed chicken for superior flavour. If the pieces are large, cook for 15 minutes longer.