In a large non-stick skillet over high heat, brown half of the chicken at a time in the oil. Season with salt and pepper. Set aside on a plate.
In the same skillet over medium-high heat, soften the onion in the remaining cooking fat. Add the lemon slices and return the chicken to the skillet. Continue cooking for 2 minutes, stirring frequently. Add the wine. Cover and simmer over medium heat for 8 minutes.
Uncover and continue cooking over high heat until the sauce has reduced by half, about 10 minutes. Adjust the seasoning. Sprinkle with the chives.