2 chicken filéts, fresh or frozen and thawed
1 Tbsp olive oil
The juice of half a lemon or 50 ml dry white wine
1/2 chicken bouillon cube
100 ml water
1/2 tsp dried basil
1/2 tsp dried thyme
salt and freshly ground pepper

1. Cut the chicken filets into smaller pieces. Heat the oil over medium heat and fry the pieces a few minutes without browning them. Salt and pepper.

2. Pour in the water. Add the lemon juice or wine, bouillon cube, and herbs. Let everything simmer over low heat until the chicken is cooked through, about 15 minutes.

3. Season with more salt and pepper, if desired.