3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
4 skinless, 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

In a plastic bag, combine flour, salt and pepper and shake to mix. Add chicken and coat. Remove chicken and save excess flour.

In a large skillet, warm 1 tablespoon oil over medium heat. Add chicken and brown one side (5 minutes). Add remaining oil and brown second side (4 minutes). Remove chicken and set aside.

Coarsely chop onion. Add butter to skillet, add onion and cook until tender. Stir in reserved flour and cook, stirring until flour is incorporated, about 1 minute. Add broth, 2 tablespoons lemon juice and thyme bring to a boil, stirring constantly. Return chicken to skillet, reduce heat to medium-low and cover. Cook until chicken is tender and opaque, about 5 minutes.

Divide chicken among 4 plates, stir remaining tablespoon lemon juice into sauce, stir and pour over chicken. Serve with lemon wedge and a sprinkling of parsley, if desired.