2 Servings 20 min Cook
1 Fruit without seeds Lemons
2 Half breast (fillet) Chicken Breast
1 Dash Salt
1 Dash Pepper
1 Tbsp Olive Oil
0 Tsp, leaves Oregano
1/2 Tbsp Parsley
Cut lemon in half, and squeeze juice from 1/2 lemon on chicken.
Season with salt to taste.
Let sit while you heat oil in a small skillet over medium low heat
When oil is hot, put chicken in skillet.
As you sauté chicken, add juice from other 1/2 lemon, pepper to taste, and oregano.
Sauté for 5 to 10 minutes on each side, or until juices run clear.
Serve and garnish with parsley.
Enjoy!