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

In a plastic bag combine flour, salt and pepper and shake to mix. Add chicken and shake to coat lightly. Remove 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 1 side about 5 minutes. Add the remaining tablespoon of 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 mixed, 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. Stir the remaining 1 tablespoon lemon juice into the sauce in the skillet and pour over chicken.