3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
4 skinless chicken breasts
2 tbsp. olive oil
1 med. onion
1 tbsp. butter
1 c. chicken broth
2 tbsp. lemon juice
1/2 tsp. thyme
Lemon wedges (optional)
Parsley (optional)
Chives (optional)

Combine flour, salt, and pepper. Coat chicken with this mixture. Heat 1 tablespoon of oil; brown chicken (about 5 minutes). Turn chicken, adding 1 tablespoon of oil and brown. Transfer browned chicken to a plate and set aside. Coarsely chop onion. Cook in butter until tender. Stir in reserved seasoned flour and stir 1 minute. Add broth, 2 tablespoons of lemon juice, and thyme. Stir constantly and boil. Return chicken to skillet; reduce heat to medium-low and cover skillet. Cook until chicken is tender. Garnish as desired.