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

In plastic bag combine flour, salt and pepper and shake to mix. Add chicken pieces and shake to coat lightly. Remove the chicken and reserve the excess seasoned flour. In a large skillet, warm 1 tablespoon olive oil over medium heat. Add the chicken and brown on one side, about 5 minutes. Add the remaining 1 tablespoon oil, turn the chicken and brown on second side. Transfer the chicken to a plate and set aside.

Coarsely chop the onion and add the butter to the skillet until melted. Cook onion until softened, 2 to 3 minutes. Stir in seasoned flour and cook, stirring, until the flour is completely incorporated, about 1 minute. Add the broth, 2 tablespoons lemon juice and the thyme and bring mixture to a boil, stirring constantly. Return the chicken to the skillet, reduce heat to medium low and cover. Cook until chicken is tender and opaque throughout, about 5 minutes. Divide the chicken among 4 plates. Stir the remaining 1 tablespoon lemon juice into the sauce in the pan and pour over the chicken. Serve with lemon wedges and a sprinkle of parsley if desired.