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Season Chicken With Salt And Pepper. In A Skillet, Cook Chicken And Garlic In Oil For 4-6 Minutes. Add 4 Tablespoons Broth, Wine Or Additional Broth, Lemon Juice, Basil And Oregano. Reduce Heat; Cover And Simmer For 6-8 Minutes Or Until Chicken Juices Run Clear. Transfer Chicken To A Serving Platter And Keep Warm. In A Small Bowl, Combine Cornstarch And Remaining Broth Until Smooth. Stir Into Skillet. Bring To A Boil; Cook And Stir For 1 Minute Or Until Thickened. Spoon Sauce Over Chicken.
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