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

In plastic bag, combine flour, salt and pepper and shake to mix. Add chicken and shake to coat lightly. Remove chicken and save excess seasoned flour. In large skillet, warm 1 tablespoon of oil over medium heat. Add chicken and brown on 1 side, about 5 minutes. Add remaining oil, turn chicken and brown well on second side 5 minutes longer. Transfer chicken to a plate and set aside. Coarsely chop onion. Add butter to skillet. When the butter melts, add onion and cook, stirring until softened 2-3 minutes. Stir in reserved seasoned flour and cook, stirring, until flour is completely incorporated, about 1 minute. Add the broth, 2 tablespoons of the lemon juice and the thyme and bring mixture to a boil, stirring constantly. Return the chicken to the skillet, reduce heat to medium low and cover the skillet. Cook until chicken is tender and opaque throughout, about 5 minutes.

Divide chicken among 4 plates. Stir the remaining lemon juice into the sauce in the skillet and pour over the chicken. Serve the chicken with lemon wedges and a sprinkling of parsley, if desired.