3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
4 chicken breast halves, boned and skinned
2 tbsp. olive oil
1 med. onion, coarsely chopped
1 tbsp. butter
1 c. chicken broth
3 tbsp. lemon juice
1/2 tsp. thyme
Lemon wedges and parsley (for garnish)

Combine flour, salt, and pepper in a plastic bag. Add the chicken and shake to coat lightly. Remove chicken and save the flour.

In a large skillet, warm 1 tablespoon oil over medium heat. Add the chicken and brown on one side (about 5 minutes). Add the remaining oil and turn the chicken. Brown well on the second side (about 5 minutes). Transfer chicken to a plate and set aside.

Add the butter to the skillet, and when it melts, add the onion, cooking until onion softens (about 1 minute). Stir in the reserved flour and cook, stirring until the flour is completely incorporated (about 1 minute). Add the broth, 2 tablespoons of the lemon juice, and the thyme. Bring the mixture to a boil, stirring constantly. Return the chicken to the skillet, reduce the heat to medium-low, and cover the skillet. Cook until the chicken is tender and opaque throughout (about 5 minutes).

Divide the chicken among 4 plates. Stir the remaining 1 tablespoon lemon juice in the skillet and pour over the chicken. Garnish with lemon wedges and/or parsley.