Chicken & lettuce in lemony sauce

- 4 chicken thighs, de-boned and sliced (chinese style)
- 1 head romaine lettuce, chopped
- juice of 1 large lemon
- 4 tblspoons olive oil
- 1 tblspoon thyme
- salt and pepper to taste
- ¾ cup warm water

- heat up oil, over high
- sauté chicken, until brownish, about 5 minutes
- add salt, pepper, thyme and lemon juice
- simmer for about 5 minutes
- add water, cover saucepan, and simmer for about 30 minutes, or until chicken tender
- squeeze lettuce and add to saucepan
- simmer, on high, for about 10 minutes, or until lettuce tender and juices have evaporated

serve alone or with cooked rice