Step 1

Pat the chicken dry, season it generously on both sides with salt and pepper, then evenly sprinkle it with the dried oregano.

Step 2

Lightly coat each piece of chicken in flour, on both sides. If necessary use a bit more (or less), whatever it needed to just lightly coat it. Shake off the excess.

Step 3

To a large skillet, add 2 tablespoons of the olive oil, add the chicken to the skillet, sear it and cook it through fully, about 4 to 6 minutes per side. When it's done, remove it and set it on a plate; and cover with foil to keep warm. Tips - Once you place the chicken in the skillet, resist the temptation to "check" on it and move it around. Allow it to just be, which is what will give it a nice sear. Make sure the chicken is cooked through to 165F as measured by a digital read thermometer.

Step 4

Do not remove any of the pan juices in the skillet. Add the additional 1 tablespoon olive oil, or more if desired, add the onions, and saute for about 3-4 minutes, or until soft and translucent; stir very frequently.

Step 5

Add the garlic and cook for 1 minute; stir nearly constantly.

Step 6

Deglaze the pan by add the wine (caution - it will bubble up and steam aggressively for a few seconds so stand back), then add the chicken broth, and scrape up any browned bits from the bottom of the pan.

Step 7

Add the olives and let the mixture simmer for about 3 minutes, or until the liquid volume has reduced slightly and thickened.

Step 8

Return the cooked chicken to the skillet, spoon the pan juices over the chicken, tossing and flipping the chicken around in the sauce to coat it evenly.

Step 9

Add the lemon slices to the pan, and allow the mixture to simmer for about 2-3 minutes. Tip - For bolder lemon flavor, you can add 1 teaspoon lemon zest (zest the lemon before slicing it) and/or add lemon juice from an extra lemon.

Step 10

Optionally garnish with parsley and serve immediately.