Yield: 4 servings

Preparation time: 10 minutes
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4 tablespoons flour
1/4 teaspoon thyme
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless, skinless chicken breasts, halved (1 1/4 pounds)
1 cup chicken broth
4 tablespoons margarine
1 small onion, chopped
1 clove garlic, finely chopped
2-3 tablespoons lemon juice
1 tablespoon parsley, chopped (optional)

Cooking time: 17 minutes
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Combine flour, thyme, salt and pepper.
Dip chicken in flour mixture.
Combine any remaining flour mixture with broth; set aside.
In a 12 inch nonstick skillet, melt 2 tablespoons margarine over medium-high heat and brown chicken.
Remove chicken and set aside.
In the same skillet, melt remaining 2 tablespoons of margarine over medium-high heat and cook onion, stirring occasionally, until golden, about 3 minutes.
Stir in garlic and cook 1 minute.
Stir in lemon juice and cook 1 minutes.
Add reserved broth mixture and bring to a boil.
Return chicken and any chicken juices to skillet and simmer uncovered until the chicken is thoroughly cooked, about 5 minutes.
Sprinkle with parsley.

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