Lemon Thyme Chicken

I used boneless skinless chicken thighs, because that is just what I had laying around.  It was yummy!

Ingredients
1 3/4 lb boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 tablespoons lemon juice
3/4 cup white wine
1 (14-oz) can reduced-sodium chicken broth
8–10 whole sprigs fresh thyme
4–6 whole sprigs fresh oregano
1 tablespoon cornstarch
2 tablespoons water


Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Season chicken with salt and pepper. Place oil in pan and then add chicken; cook 2–3 minutes on each side or until lightly browned.
2. Stir in lemon juice, wine, broth, thyme, and oregano; cover. Cook and stir 8–10 minutes, turning chicken occasionally, or until 165°F. Remove chicken, thyme, and oregano from pan.
3. Combine cornstarch and water until smooth; pour into pan and bring to a boil. Cook and stir 2–3 minutes or until thickened. Slice chicken, top with sauce, and serve.