In large shallow dish, place chicken. In small bowl, mix together 2 tablespoons of the olive oil, lemon juice, garlic, soy sauce, basil, oregano, rosemary, salt and pepper. Pour over chicken and marinate in refrigerator about 30 minutes, turning chicken occasionally. In large frypan, place remaining 1 tablespoon olive oil and butter over medium heat. Remove chicken from marinade, add to pan and sauté, turning once, about l5 minutes or until chicken is brown on both sides and fork can be inserted with ease. Arrange chicken on warm serving platter and spoon Plum Sauce around edges. Garnish with parsley sprigs. Makes 6 servings.

Plum Sauce:
Drain 1 can (15 oz.) whole purple plums, remove pits and chop coarsely; reserve 2 tablespoons of the syrup. In heavy saucepan, place plums, reserved syrup, 2 tablespoons butter, 1/2 cup finely chopped onion, 1/4 cup brown sugar, 1/4 cup chili sauce, 2 tablespoons soy sauce, 1 teaspoon ground ginger, 2 teaspoons lemon juice and 1/2 cup chopped walnuts. Simmer over low heat, uncovered, 5 minutes, stirring occasionally.

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Recipe from the National Chicken Council