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 med. onion
1 tbsp. butter
1 c. chicken broth
3 tbsp. lemon juice
Lemon wedges (optional)
1/2 tsp. thyme
2 tbsp. chopped parsley

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 oil over medium heat. Add chicken and brown on one side about 5 minutes. Add remaining tablespoon oil, turn chicken and brown well on second side, about 5 minutes longer. Transfer chicken to plate; set aside. Coarsely chop onion. Add butter to skillet. When butter melts, add onion and cook, stirring until softened, 2-3 minutes. Stir in reserved seasoned flour and cook, stirring until the flour is completely incorporated, about 1 minute. Add the broth, 2 tablespoons of lemon juice and thyme and bring to a boil, stirring constantly. Return chicken to 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 remaining 1 tablespoon lemon juice into sauce in skillet and pour over chicken. Serve chicken with lemon wedges and sprinkling of parsley if desired. 4 servings.