Lemon Chicken for Two

Put 1/8 cup fresh lemon juice in a measuring cup. Add just enough red wine vinegar to make it a pinkish color. Add 4 cloves chopped garlic, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon dried parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Then add enough extra virgin olive oil to double the quantity in the bowl. Mix and set aside, up to 8 hours in advance.

Preheat oven to 375

Preheat an oven-proof skillet on the stove top. Add a little margarine to coat the skillet.

Salt & pepper 6 chicken tenders. Add the chicken to the skillet and brown on both sides.

Remove the chicken. Add the 3 slices chopped onion to the skillet and place the chicken on top of the onion.

Slowly pour the sauce over the chicken, making sure to get a lot of the spices on each piece.

Place the skillet in the oven and roast for 20-25 minutes.

Good with mashed potatoes and peas.