LEMON CHICKEN with THYME

Quick and easy

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 medium onion

1 tbsp margarine

1 cup chicken broth

3 tbsp lemon juice

1/2 tsp thyme

lemon wedges (optional)

2 tbsp chopped parsley (optional)

In plastic or paper bag, combine flour, salt and pepper.

Shake to mix. Add chicken and shake to coat lightly.

Remove chicken and reserve excess mixture. In large skillet, warm 1 tbsp of oil over medium heat. Add chicken and brown on one side, about 5 minutes.

Add remaining 1 tbsp oil, turn chicken and brown well on second side, about 5 more minutes. Place chicken on plate and set aside.

Coarsely chop the onion.

Place margarine in skillet.

When margarine melts, add onion and cook, stirring until softened, 2 to 3 minutes.

Stir in remaining flour mixture and cook, stirring until the flour is completely incorporated, about 1 minute.

Add the broth, 2 tbsp lemon juice and thyme.

Bring mixture to a boil, stirring constantly.

Return chicken to skillet, reduce heat to medium-low and cover the skillet.

Cook until chicken is tender and opaque throughout, about 5 minutes.

Place chicken on 4 plates.

Stir remaining 1 tbsp lemon juice into skillet sauce and pour over the chicken.

Serve with lemon wedges and a sprinkling of parsley, if desired.