Lemon Chicken
Take chicken breast (raw) and butterfly cut; wash and dry in between paper towels
Mix flour, salt, pepper and dried oregano (I crush to finer flakes in a mortar/pistol or rub in the palm of my hands) on paper plate
Heat olive oil (may add 1 Tb butter if desired) in skillet: Moderate to High Heat
Coat chicken with flour mixture–both sides
Add to skillet: Brown on both sides (about 5 mins each side)
Turn down heat to simmer and add the juice of 1 large lemon
Cook until chicken juice runs clear–turning once (another 8-10 min)
Serve over rice or angel hair pasta with vegetable on the side.