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

In a plastic or paper bag, combine the flour, salt, and pepper; shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned flour.

In a large skillet, warm 1 tablespoon of the 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 well on the second side, about 5 minutes longer. Transfer the chicken to a plate and set aside.

Coarsely chop the onion. Add the butter to the skillet. When the butter melts, add the onion and cook, stirring, until softened (2 to 3 minutes). Stir in the reserved seasoned 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 into the sauce in the skillet and pour over the chicken. Serve the chicken with lemon wedges and a sprinkling of parsley, if desired.