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Melt 2 tablespoons butter in a heavy bottomed sauté pan over medium heat. Add chicken thighs. Cook on each side for 4-5 minutes, until chicken is cooked through (165°F). Remove chicken and set aside. Add remaining butter, garlic and vegetables and sauté 3-4 minutes. Remove from pan and set aside.
Bring pan back to medium heat. Add stock, oregano, salt and lemon juice to pan. Scrape bottom of pan to get brown bits into the sauce. Bring to simmer. Then turn temperature to medium-low.
Stir in evaporated milk and Parmesan cheese. Whisking constantly, cook sauce 2-3 minutes. Return chicken and vegetables to pan and cook an additional 3-4 minutes to warm through. Serve with a salad, pasta or cooked grains.