Chicken Breasts Supreme

1 boneless chicken breast cut in half (2 pieces)
1 fresh lemon, juiced
2 tablespoons of fresh chopped Parsley (or 1 tablespoon dried)
2 tablespoons of olive oil

Cut off fat and remove tendons from chicken breasts. Cut chicken into bite size pieces. Heat a skillet on medium high, add olive oil. When the pan and oil are hot, sauté chicken until just cooked through (chicken will spring back when pressed with finger). Add lemon juice and chopped parsley. Toss chicken with lemon, parsley and olive oil for one to two minutes. Serves 2.

Adapted from Mary f. in rec.food.cooking on Dec 19, 1995 and Julia Child.