Lemon Chicken with Thyme

I didn't like the sauce on this chicken, and will not keep this recipe. The texture of the sauce may have been affected by the fact that I used grated onion rather than chopped onion. I also was confused with the directions and made the sauce in another pan.

Lemon Chicken with Thyme

3 T flour
1/2 t. salt
1/4 t. pepper
4 skinless, boneless chicken breast halves
2 T olive oil
1 medium onion
1 T butter
1 c. chicken broth
2 T lemon juice
1/2 t. thyme
1 T lemon juice
2 T chopped parsley
lemon wedges

1. Place flour, salt, and pepper into a bag. Shake the chicken in this flour mixture. Save the flour.
2. In a large skillet, heat 1 T olive oil. Add chicken and brown on one side (about 5 min.) Add remaining olive oil and brown the other side of the chicken. Set aside chicken.
3. Chop onion coarsely and add butter to skillet. When butter melts, add the onion. Cook for 2-3 minutes.
4. Stir in extra flour and cook about 1 minute.
5. Add chicken broth, 2 Tablespoons lemon juice and thyme. Boil.
6. Return chicken to the pan, cover and cook about 5 minutes on medium-low.
7. Remove chicken to serving platter. Stir remaining lemon juice into sauce and pour over chicken. Serve with lemon wedges and sprinkling of parsley. Serves 4.