3 tb Flour
1/2 ts Salt
1/4 ts Pepper
4    Skinless Chicken Breast halv
(1 pound total weight)
2 tb Olive Oil
1    Medium Onion
1 tb Margarine
1 c  Chicken Broth
3 tb Lemon Juice
1/2 ts Thyme
Lemon Wedges (Optional)
2 tb Chopped Parsley (Optional)

1. In a plastic or paper bag, combine the flour, salt and pepper and shake
to mix. Add the chicken and shake to coat lightly. Remove the chicken and
reserve the excess seasoned flour. 2. In a large skillet, warm 1 tablespoon
of the oil over medium heat. Add the chicken and brown on 1 side, about 5
minutes. Add the remaining 1 tablespoon of oil, turn the chicken and brown
well on the second side, about 5 minutes longer. Transfer the chicken to a
plate and set aside. 3. Coarsely chop the onion. Add the margarine to the
skillet. When the margarine melts, add the onion and cook, stirring, until
softened, 2 or 3 minutes. 4. Stir in the reserved seasoned flour and cook,
stirring, until the flour is completely incorporated, about 1 minute. 5.
Add the broth, 2 tablespoons of lemon juice and the thyme and bring the
mixture to a boil, stirring constantly. 6. Return the chicken to the
skillet, reduce the haet to medium-low and cover the skillet. Cook until
the chicken is tender and opaque throughout, about 5 minutes. 7. Divide the
chicken among 4 plates. Stir the remaining 1 tablespoon of 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.