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1
In a shallow 11x7-inch baking dish, combine the lemon juice, garlic, 1/4 teaspoon of the oregano and the pepper.
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2
Add the chicken, turn to coat well with the seasonings and set aside to marinate for 10 minutes.
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3
Meanwhile, chop the chives.
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4
Cut the onion into thin wedges.
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5
Place the cornstarch on a plate or in a shallow bowl.
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6
Remove the chicken from the marinade, reserving the marinade.
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7
Dredge the chicken lightly in the cornstarch reserving the excess cornstarch.
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8
In a large skillet, warm the butter in the oil over medium-high heat until the butter is melted.
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9
Place the chicken in the skillet and cook for 8 minutes on each side.
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10
Remove the chicken to a plate and cover loosely to keep warm.
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11
Add the onion to the skillet and stir-fry until it begins to soften, 1-2 minutes.
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12
In a small bowl, blend the chicken broth with the reserved cornstarch.
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13
Add the broth mixture, reserved marinade, remaining 1 1/4 teaspoon oregano, 2 tablespoons of the chives, the lemon zest, and the sugar to the skillet, and bring to a boil.
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14
Return the chicken<and any juices that have accumulated on the plate> to the skillet and cook for 5-10 minutes, or until the chicken is cooked through.
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15
Serve the chicken topped with the onion and sauce and sprinkled with the remaining 2 tablespoons chives.
