On a chopping board pound the chicken breasts lightly then cut them into very thin slices. Place the slices on a sheet of wax paper, cover with another sheet and pound again, but don't pulverise the meat! Sprinkle the chicken with salt and pepper. Set aside.
In a salad bowl, mix the garlic, salt and pepper, Dijon mustard, red wine vinegar and olive oil.
Add the mixed greens to the bowl and sprinkle with the tarragon, basil and parsley. Toss.
When ready to serve, heat 3 teaspoons vegetable oil in a frypan and when hot, add the chicken slices. Cook 30 seconds on one side then turn the pieces. Cook 30 seconds on the other side. Add the vinegar, stir and arrange the chicken over the salad. Serve immediately.