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

Combine flour, salt, pepper and coat chicken lightly.

Warm 1 tbsp. oil over medium heat, add chicken, brown on both sides.

Remove chicken from skillet, add 1 tbsp. oil, add onions, stir until softened. Stir in reserved seasoned flour and cook, stirring approximately 1 minute.

Add broth, 2 tbsp. of lemon juice and the thyme and bring to a boil, stirring constantly.

Return chicken to skillet, reduce heat to medium low and cover skillet. Cook until tender. Divide among 4 plates. Stir remaining 1 tbsp. lemon juice into sauce and pour over chicken. Tasty. Serve with rice.