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

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 to 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. Divide the chicken among 4 plates. Stir the remaining 1 tablespoon lemon juice into the sauce in the skillet and pour over the chicken. Serve the chicken with lemon wedges and the sprinkling of parsley, if desired.