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

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

In large skillet, warm 1 tablespoon of the olive oil over medium heat. Add chicken and brown on one side, about 5 minutes. Add remaining oil, turn chicken and brown second side. Remove chicken. Coarsely chop onion and add to skillet with butter. Cook, stirring frequently until onion is softened. Stir in reserved flour mixture, stirring until flour is completely incorporated, about 1 minute. Add broth, 2 tablespoons lemon juice and thyme.

Bring mixture to boil, stirring constantly. Return chicken to skillet, reduce heat to medium low. Cover and cook until chicken is tender. Remove chicken and stir in remaining 1 tablespoon lemon juice. Stir well and pour sauce over chicken to serve. If parsley is used, add with onion. Garnish with lemon wedges.