Cut the chicken breast into small cubes on a chopping board. Slice only half of the lemon and set the other half aside.

In a frying pan, heat the oil with garlic and sizzle for 3 to 4 minutes. The garlic should turn lightly golden. Next, add the chicken, lemon slices, oregano, and sage. You can use either fresh or dry sage or even both.

Squeeze in the other half of the lemon. If you have a lemon squeezer, it can easily catch the seeds extracting only the citrus juice.

Cook the chicken on medium heat for 5 minutes with the lid on. This way the steam that is created will help cook the food faster and more evenly. After this time remove the lemon slices or the sauce will become too bitter. Set them aside for later to garnish the plate. Remove and discard the garlic clove.

Season with salt and pepper according to taste and cook uncovered for 5 minutes on medium heat. Aim to reduce the sauce without making the chicken too dry. 

The chicken is ready once is thoroughly cooked inside but still soft. Remove from the heat and arrange the chicken on a serving plate with the lemon slices set aside. Grate the lemon zest from the half lemon that you squeezed before and sprinkle it over the dish. If desired, season with more black pepper and fresh sage leaves.

Serve immediately with a potato salad, steamed rice or toasted bread.

Enjoy!