Cut the chicken breast into 2-inch squares. Heat a large skillet over med-high heat for one minute.  Add the oil and chicken to the skillet and cook for 2-3 minutes, until tender and opaque.  Remove the chicken and keep warm. Add garlic, lemon, and mushrooms to the sauté pan.  Cook until tender, 3 to 5 minutes.  Sprinkle the flour, salt, pepper, and oregano.  Cook, stirring, 1 minute. Add the Ironstone chardonnay and bring to a boil, stirring until mixture thickens.  Add the Cibo artichoke pesto and return the chicken to the pan.  Simmer 2 minutes, until heated through.  Remove the sliced lemons and serve.