4 boneless chicken breast, skinned
1/2 c. butter (or half butter, half olive oil)
1 lemon
Lawry's lemon pepper seasoning

Sprinkle lemon pepper seasoning on chicken breast until thoroughly covered. Melt butter in skillet on low heat. (If using 1/2 olive oil, melt the butter in the olive oil).

Add chicken breast and simmer over very low heat for 30 minutes or until brown and cooked through (juices will no longer run pink).

Add juice from lemon, and salt and pepper, to taste. Serve.