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

1. In plastic bag combine flour, salt and pepper; shake to mix. Add chicken and shake to coat. Remove the chicken and reserve excess flour.

2. In large skillet, warm 1 tablespoon of olive oil over medium heat. Add chicken and brown on one side (about 5 minutes). Add remaining 1 tablespoon oil, turn chicken and brown 2nd side. Transfer chicken to a plate.

3. Coarsely chop onion. Add butter to the skillet. When butter melts, add onion and cook until softened.

4. Stir in reserve seasoned flour and cook stirring until the flour is completely incorporated (about 1 minute).

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

6. Return chicken to skillet, reduce heat to medium-low and cover the skillet. Cook until chicken is tender.

7. Stir the remaining 1 tablespoon lemon juice into sauce in skillet and pour over the chicken.