3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
4 skinless, boneless chicken breasts
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. parsley (optional)

In 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 oil over medium heat. Add the chicken and brown on one 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 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, 2-3 minutes. Stir in reserved 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 mixture to a boil, stirring constantly.

Return chicken to skillet; reduce the 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 1 tablespoon of 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.