1Add flour, salt and pepper to a zip lock bag. Add chicken and shake well until coated. Remove chicken and SAVE REMAINING FLOUR.
Heat oil over medium heat and brown chicken on both sides. Remove and set aside.
In same pan add butter and saute onion until softened. Stir in reserved flour and cook about 1 minute. Add broth, 3 tablespoons of lemon juice and thyme and bring to a boil, stirring constantly. Return chicken to pan, reduce heat to medium-low and cover. Cook until chicken is cooked through and juices run clear. Remove chicken and keep warm.