1 T Lemon juice
2 t Olive oil
2 Garlic cloves, minced
1/4 t Oregano leaves
7 oz Chicken cutlets, sliced
Dash of pepper

In medium glass or stainless-steel mixing bowl place first four
ingredients, stirring to combine. Add chicken and turn to coat in
marinade. Cover and refrigerate for at least 1 hour or overnight.

Spray 9-inch nonstick skillet with nonstick cooking spray; add
chicken to skillet, reserving marinade, and cook over high heat until
chicken is no longer pink.

Add reserved marinade and pepper to skillet and bring to a boil; cook
for 1 minute