3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
4 boneless chicken breast halves
2 tbsp. olive oil
1 med. onion
1 tbsp. butter
1 c. chicken broth
3 tbsp. lemon juice
1/2 tsp. thyme
Lemon wedges
2 tbsp. chopped parsley

Step 1: Combine flour, salt, pepper in plastic bag, add chicken, shake to coat. Remove chicken and reserve excess flour.

Step 2: Warm 1 tablespoon olive oil in large skillet. Add the chicken, brown on one side (approximately 5 minutes) Add remaining oil, turn chicken and brown about 5 minutes. Transfer chicken to a plate and set aside.

Step 3: Chop onion. Add butter to skillet, when melted, add onion, cook until softened, 2 to 3 minutes.

Step 4: Stir in reserved flour and cook, stirring until flour is incorporated, about 1 minute. Add broth, 2 tablespoons of lemon juice and thyme, bring to boil stirring constantly.

Step 5: Return chicken to skillet, reduce heat to med-low, cover, cook until chicken is tender, 5 minutes.

Step 6: Divide chicken among plates, stir remaining juice into sauce. Pour over chicken. Serve with lemon wedge and parsley.