4 boneless skinless chicken breasts
2 tablespoons of margarine/butter
lawry's lemon pepper
pinch of salt
Cut chicken into chunks.
While cutting chicken melt butter or margarine in skillet.
Add chicken to skillet.
Season generously with Lawry's Lemon Pepper, a pinch of salt, and fill pan with lemon juice until it covers about half way up the meat.
Cook on high stirring frequently until most of the lemon juice is gone and there should be a thick glaze or sauce.