3 tbsp. flour
Salt and pepper
1 lb. 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
Minced parsley

Combine flour with salt and pepper. Cut chicken breasts in half and dredge in flour, reserving leftover flour. Heat 1 tablespoon oil in a skillet and saute the chicken for 5 minutes on one side; add remaining oil and turn chicken. Saute another 5 minutes and remove chicken to a plate. Chop the onion. Add butter to skillet and saute the onion for 2-3 minutes. Stir in remaining flour and then add broth, 2 tablespoons lemon juice, and thyme. Bring to a boil, stirring constantly. Return the chicken to the skillet and heat through, about 5 minutes. Place chicken on serving plate and stir remaining lemon juice into skillet. Pour sauce over chicken and garnish with lemon wedges and parsley. Serves 4.