2-3 lbs of chicken breasts (can bake from frozen, just may need a slight increase in cooking time)
3 T. dried oregano leaves
1 1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
3 T. dairy free margarine (optional, we did use Earth Balance Original Buttery Spread)
3 T. lemon juice
1 tsp. Worchestershire sauce
1 cup chicken broth (or dry white wine)
1/4 cup water
2 T. cornstarch
Combine lemon juice, broth or wine, and Worcestershire sauce; pour into pan with chicken. Bake an additional 20 minutes (ours took an additional 10 minutes for a total of 30 minutes with the sauce since it was baked from frozen chicken breasts) until chicken is tender and cooked thoroughly.
Remove chicken to serving platter. Heat pan juices to a simmer. Combine cornstarch & water & stir into juices until thickened, about 1-2 minutes. Serve sauce over chicken.
***Note: Other versions of this recipe have called for as much as 1 cup of lemon juice. Our family found the slight tartness of using 3 T. to be the right balance of flavor for us. I would advise you to make the recipe as stated above before deciding whether a more prominent lemon flavor would be desirable (especially if children are involved, because even though you could serve theirs without sauce, some flavor is imparted to the chicken during the final stages of cooking).