Butterfly or pound the chicken breasts into 4 equal size pieces each about 1/2-inch thick.
Add the fennel seeds, peppercorn, and salt to a mortar & pestle (or spice grinder) and grind into a powder. Spread the spice powder out evenly in a shallow dish or pie plate.
Lay the chicken breasts in the spice mixture and press to help the spices adhere then flip the chicken and press again to coat the chicken evenly in the spices.
Heat the oil in a large saute pan over medium-high heat.
When the oil is hot lay the chicken in the pan and cook for 3 minutes then flip the chicken and cook 4 more minutes or until chicken is cooked through.
Transfer the chicken to a plate and set aside.
Keep the pan over medium-high heat and add the lemon juice and water. Use a wooden spoon or spatula to scrape the bottom of the pan to release any stuck on bits then pour the liquid in the pan over the chicken.
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