I really appreciate your help, and feel a little guilty that I'm consuming your energy with these replies! However, when I'm in a crash and panicking it helps me to post here and get perspective, since I can quickly get suicidal or think the symptoms are going to last forever.
Oh, I know those reactions well. Not sitting alone with them is critical, and one of the incredibly great services this site provides.
Don't worry about over-using me ..... if I'm not doing well (I'm POTSing like crazy today, but that's better than the bone-marrow deep, drained to the soul, fatigue and brain fog, which would preclude me from responding since I'd be afraid of conveying info either poorly or erroneously), I'll let you know that I'm not at par and will answer later.
Yes, I was sauteeing the chicken in the lemon juice
That's more like boiling it, or braising it, or steaming it, depending on how much lemon juice you were using. The effect will be to tighten the fibers in it and produce and pretty bland, fairly tough and somewhat dry dinner.
But I drink fresh lemon juice in hot water without issue.
Good systemic cleanser if you don't react to the lemon juice.
The other problem may be that the lemon I've been cooking in is bottled and contains preservatives (sulfites).
Oh, crap. That's not lemon juice. That's chemicals in a bottle, flavored with lemon.
Lakewood Juices produces a fresh lemon juice, cold-pressed, if you can find it it's a great option. Try Google.
I found that I was actually able to sautee the chicken and prevent it from sticking by wetting the pan first (it didn't taste great, but did the job). I also used leftover fat from steaks
The leftover fat is better than the water, but loaded with histamines. However, if you didn't react to tallow or suet, or only reacted mildly, it could be OK.
I'm reactive to effing
air, and I can tolerate moderate amounts of coconut and olive oil. YMMV.
I'll try grilling in the oven too.
Grilling in the oven is actually roasting, which might dry the chicken in the absence of some sort of fat.
I'm nervous with coconut oil too because of salicylates (though can tolerate a teaspoon in coffee)
You might try using about 1/4 or even 1/8th tsp of cocnut oil, warm and melt it in your hands, then rub it all over the chicken. Follow that with what I suggested before: a good salting, maybe a little pepper, herbs like rosemary or thyme, even sweet basil will add a nice flavor, and sage is great on chicken. Let it sit, uncovered, in the fridge for as long as you can (1 hour will probably work, 2 or 3 is better), then broil it quickly in your over broiler, probably 3 minutes per side, then 3 or 4 more per side depending on the thickness of the breast. You'll have to test that out for yourself.
Salt will initially draw all the moisture to the surgace of whatever meat you're cooking, but given more time, it draws the moisture, along with all the flavorings you've added, back into the meat in order to re-establish homeostasis, and when you cook it it'll be moist, flavorful, and delish. Or at least a lot better than what you've described.
If you like lemon on chicken, hit it with sme real lemon juice as soon as you take it out of the broiler. Let it sit for about 5-10 minutes so the juices draw back in, and you're ready for a decent meal.