3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
4 skinless, boneless chicken breasts
2 tbsp. olive oil
1 med. onion
1 tbsp. butter
1 c. chicken broth
3 tbsp. lemon juice
1/2 tsp. thyme
2 tbsp. chopped parsley

In a plastic or paper bag, combine the flour, salt and pepper and shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned flour.

In a large skillet warm 1 tablespoon of the oil over medium heat. Add the chicken and brown on one side, about 5 minutes. Add the remaining 1 tablespoon oil, turn the chicken and brown well on the second side, about 5 minutes longer.

Transfer the chicken to a plate and set aside. Coarsely chop the onion. Add the butter to the skillet. When the butter melts, add the onion and cook, stirring until softened, 2-3 minutes. Stir in the reserved seasoned flour and cook, stirring until the flour is completely incorporated, about 1 minute.

Add the broth, 2 tablespoons of the lemon juice and the thyme and bring the mixture to a boil, stirring constantly. Return the chicken to the skillet, reduce the heat to medium-low and cover the skillet. Cook until the chicken is tender and opaque throughout, about 5 minutes.