Cut lemon in half, and squeeze juice from 1/2 the lemon over chicken. Season with salt to taste. Let sit while you heat oil in a small frying pan over medium low heat.
When oil is hot, add the chicken. As you pan fry the chicken, add juice from the other 1/2 lemon, pepper to taste and oregano. Cook for 5 to 10 minutes on each side or until juices run clear. Serve with parsley for garnish.