First, on a piece of waxed paper, spread about a 1/4 cup of flour. Add a dash of salt and pepper. Next, sprinkle on a bit of oregano, thyme and rosemary, or use the ready prepared “Italian Seasoning”. The amount is to your taste. You can also add some grated parmesan, and a tiny dash of garlic salt. Mix these ingredients all together with the flour.

Coat the half-breasts by rolling them in the seasoned flour.

Now, heat 2 tbsp. garlic flavored olive oil (or plain olive oil, if you prefer) in a frying pan. Add the breasts, and saute them for about 5 minutes on each side, or until they are well browned on the outside, and firm and white on the inside. Next remove them from the pan, and set aside.

Now, if you used plain olive oil, add a finely chopped garlic clove to the pan, and fry it lightly (garlic gets bitter if it's browned too long). Next add the juice of 1 lemon, and a few needles of fresh rosemary (which is easy to grow in California), or use a pinch of dried rosemary.

Put chicken breasts back in the pan and coat with the sauce. Sprinkle some chopped parsley on top.

Chicken breasts like this will go well with any pasta dish. Especially a pasta Primavera—that is, a pasta with fresh vegetables added.

Another Italian chicken dish that's quick and delicious, starts the same way as above, but instead of using lemon juice for the liquid, pour in 1/4 cup white wine, and 1/4 cup of cream.

Add 1 packet of dry chicken bouillon, or 1 chicken bouillon cube. Next, melt into it, on low heat, a 1” cube of gorgonzola cheese, or more if you like it stronger. Also sprinkle in some Italian herbs. Roll chicken pieces in the sauce to coat, and top with toasted walnut pieces.