Place olive oil in large skillet. Season chicken with herbes de provence and salt. Cook chicken until almost done. Remove to plate and set aside. Add garlic to pan and saute 30 seconds. Add wine and let evaporate scrapping up bits.
Add the chicken broth and heavy cream. Cook until warmed. Add lemon juice and zest. Add chicken back to pan and finish cooking. Thicken the sauce with cornstarch and water if too runny. Stir in oregano