Season the chicken with salt, garlic powder, pepper, oregano and half of lemon juice, set aside.
Preheat the 4 tablespoons of olive oil to medium heat for 5 minutes. Sear the chicken pieces for 4 minutes per side and transfer to a plate.
To that same pan, add the butter, garlic, red pepper flakes, lemon juice, chicken broth and white wine. Season lightly with salt and pepper. Add the chicken back in and cook covered at low simmer for 40 to 50 minutes. As the chicken cooks, I try to skim off some of the fat from the top.
Combine the cornstarch and water and stir until smooth. Whisk into the chicken ans stir well. It will become thick quickly. Taste for salt and garnish with a little more crushed oregano.I like to serve this chicken over mashed potatoes.