Pan Seared Citrus Chicken

1		Chicken Breast - Raw, Skinless, Boneles
1  teaspoon		Lemon Juice - Fresh
1/4  teaspoon		Table Salt
1/4  teaspoon		Ground Black Pepper
1  piece		Lemon Wedge - Fresh
1  teaspoon		Natural Oils Extra Virgin Olive Oil

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Season the chicken breast on both sides with salt and pepper and sprinkle with lemon juice. Place a large, heavy skillet over medium-high heat. When the skillet is hot, add the oil and swirl to coat the pan. Add chicken and cook about 5-8 minutes. Turn and cook another 8 minutes or until chicken is no longer pink inside and cooked through. Remove from heat and garnish with lemon wedge and serve.