LEMON BAKED CHICKEN
4 chicken breast halves, skinless
3 tablespoon fresh squeezed lemon juice
2 tablespoons water
¼ teaspoon onion powder
¼ teaspoon marjoram leaves
¼ teaspoon sea salt or kosher salt
¼ teaspoon paprika
1 tablespoon fresh parsley, chopped
Preheat skillet over medium heat, about 3 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in juices. Place the chicken in the pan; it will stick at first while browning; cover. When the chicken loosens, about 5-7 minutes, turn it to brown on the other side. About 4-5 minutes. Test for doneness.
In the small mixing bowl, combine all other ingredients, except parsley, and pour over browned chicken; cover. Reduce heat to low, and simmer 30 minutes.
Sprinkle with parsley before serving.