3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
4 skinless, boneless chicken breast halves
2 tbsp. olive oil
1 med. onion, chopped coarsely
1 tbsp. butter
1 c. chicken broth
3 tbsp. lemon juice
1/2 tsp. thyme
Lemon wedges
2 tbsp. chopped parsley

In plastic or paper bag, combine the flour, salt, and pepper; shake to mix. Add the chicken and shake to coat. Remove chicken and save flour. In medium heat, add 1 tablespoon oil. Add chicken and brown one side for five minutes. Add another tablespoon oil. Turn chicken and brown another 5 minutes. Remove from skillet. Add butter and onion to skillet. Cook until onion softens (2 to 3 minutes).

Stir in reserved seasoned flour until flour is completely incorporated (about 1 minute). Add broth, 2 tablespoons lemon juice, and thyme. Bring mixture to a boil, stirring constantly. Return chicken to skillet, reduce heat to medium low, and cover. Cook until chicken is tender and opaque throughout (about 5 minutes). Place each piece of chicken on its own plate. Stir in remaining 1 tablespoon lemon juice into sauce in skillet. Pour over each piece of chicken. Serve with lemon wedges and sprinkle on parsley for cover.

Calories: 250. Cholesterol: 66. Sodium: 635 mg.