Simple Supper by Allison

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Simple Supper

I had one chicken breast leftover and wanted something quick and simple for supper (Let's hope I cooked the chicken enough and don't get food poisoning tonight):

Salad Dressing (Canadian Living, 2008):

3/4 cup extra-virgin olive oil (175 mL)
1/3 cup balsamic vinegar (75 mL)
1 tbsp lemon juice (15 mL)
1 tsp tsp Dijon mustard
1 clove garlic , minced
1/4 tsp salt
1/4 tsp pepper

Chicken:

2 skinless, boneless chicken breast halves
1 lemon
salt and pepper to taste
1 tablespoon olive oil
1 pinch dried oregano
2 sprigs fresh parsley, for garnish

Directions:
1. 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.
2. When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

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