3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
4 boneless chicken breasts, skinless
2 tbsp. olive oil
1 med. onion
1 tbsp. butter
1 c. chicken broth
3 tbsp. lemon juice
1/2 tsp. thyme
Lemon wedges and chopped parsley (optional)

Combine flour, salt, and pepper in plastic bag. Shake chicken to coat lightly. Reserve excess flour mix. Warm 1 tablespoon oil in large skillet, brown chicken on 1 side (5 minutes). Add remaining oil, turn chicken and brown other side. Transfer chicken to plate and set aside.

Saute onion in butter until soft. Stir in remaining flour mixture until mixed well. 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, about 5 minutes. Place chicken on plates, add remaining lemon juice to skillet sauce and pour over chicken in plates. Garnish with lemon wedges and parsley.