Lemon Chicken Breasts

Saute the chicken breasts at medium heat in the olive oil until done. Remove to a serving plate and keep warm in a low oven. Pour the lemon juice into the pan in which you sauteed the checken. Whisk on medium heat to deglaze the pan. Add pepper and oregano. Keep whisking to reduce volume by half. Add mushrooms and stir until mushrooms are cooked through. Add sugar and cornstarch. Whisk until fairly thick. Note: This has a tartish lemony flavor. If you wish it sweeter, add more sugar, but the tartness and the reduction in lemon juice volume gives this an intense flavor. Pour over the chicken breasts and serve.