2 tablespoons margarine
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried rosemary
2 tablespoons dried lavender
2 tablespoons dried basil
1/2 teaspoon dried red pepper flakes
1 pound skinless, boneless chicken breast halves
2 tablespoons lemon juice
Melt margarine in a large skillet over medium heat. Stir in garlic powder, parsley, rosemary, lavender, basil, pepper flakes and chicken. Cook, stirring, until chicken is no longer pink, about 5 minutes.
Stir chicken into the skillet with margarine. Reduce heat to low and continue to stir. Cover and simmer, stirring occasionally, for about 20 minutes.
Stir chicken into sauce of chicken and vegetables. Pour chicken mixture over chicken and toss with lemon juice. Cover and simmer, stirring occasionally, for another 10 minutes.