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Season the chicken breasts with salt, pepper, and dried oregano.
In a large skillet, cook the chicken in a little olive oil over medium-high heat for 4-5 minutes per side, until cooked through.
Remove the chicken from the skillet and set aside.
In the same skillet, add the lemon juice and heavy cream. Bring to a simmer and cook for 2-3 minutes, stirring frequently, until the sauce has thickened slightly.
Add the cooked chicken back to the skillet and spoon the lemon cream sauce over the top.
Serve immediately.
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