Ingredients
3 tablespoons all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper4 boneless skinless chicken breast halves (6 ounces each)2 tablespoons olive oil1 medium onion, chopped1 tablespoon butter1/2 teaspoon dried thyme1 cup chicken broth3 tablespoons lemon juice2 tablespoons minced fresh thyme
Preparation
In a small bowl, combine flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle remaining flour mixture over both sides of chicken.
In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until juices run clear, 7-9 minutes on each side. Remove and keep warm.
In the same pan, melt butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over chicken. Sprinkle with thyme.
