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

In bag, combine flour, salt, and pepper. Shake to mix. Add chicken and coat lightly. Remove chicken and reserve excess. In large skillet, warm 1 tablespoons oil over medium heat. Add chicken and brown well. Add remaining oil, brown second side. Remove chicken. Coarsely chop onion. Add butter to skillet. Add onion and cook 2 to 3 minutes. Stir in excess flour. Mix well. Add broth, 2 tablespoons lemon juice and thyme. Bring to a boil. Return chicken to skillet. Reduce to med-low heat. Cover and simmer. Stir in remaining tablespoon lemon juice. Garnish with parsley and lemon wedges.