Trim chicken breast, tender cuts. Pat dry with paper towels. Coat with 1 to 2 tablespoons extra virgin olive oil, preferably spiced. Rub in 1 tablespoon of oregano, let sit for at least 30 minutes.
Coat non-stick frying pan with thin layer of olive oil. Heat to medium-high. Add chicken. Sprinkle with ginger and garlic and 3 or more tablespoons of Dijon mustard, Grey Poupon preferred. Cover and simmer on low-medium heat for 5 to 10 minutes.
Add 2 to 4 tablespoons vermouth (Martin1 and Rossi). Turn and stir until seasoning is distributed. Cover and simmer 10 to 15 minutes. Uncover and stir until evaporated.
Cajun Country -- New Iberia, Louisiana