French Style Stove-top Chicken

2 chicken breasts cut in half (vertically)
1 TB oil
1 head of garlic, broken into individual cloves
1/2 tsp of oregano
1 tsp of basil or marjoram
salt/pepper
1/2 C of broth or water
1/2 C of white wine
1 TB lemon juice

Pound chicken breast pieces into a uniform thickness so that they cook evenly. Heat the oil in a skillet over medium high heat, season chicken breast pieces with salt and pepper, place in pan with individual cloves of garlic. Cook chicken for 2-3 minutes on each side. Then pour over it liquid ingredients, herbs and lemon juice. Bring the liquid up to a boil, then reduce heat, cover and cook on low heat for6- 8 minutes more (or until chicken is no longer pink). While chicken is cooking place an oven proof plate or serving dish into the oven on warm. When chicken is cooked through remove the chicken and garlic and put it on warmed plate in the oven. Stir a slurry of a TB of cornstarch and 2-3 TB of water (or white wine or more broth) into the pan juices and bring up to a boil and cook for at least a minute as it thickens. Serve over rice (I made brown rice in the pressure cooker.) and spoon sauce over all. A nice side dish would be steamed green beans or broccoli.