Ingredients 3 tbsp flour 1/2 tsp salt 1/4 tsp pepper 4 Halenda's boneless chicken breast 2 tbsp olive oil 1 medium onion 1 tbsp margarine 1 cup chicken broth 3 tbsp lemon juice 1/2 tsp thyme-dried 2 tbsp parsley chopped

Directions

In a plastic bag, combine the flour, salt and pepper.  Shake to mix.
Add chicken and shake to lightly coat. Remove chicken and reserve the excess seasoned flour.
In a large skillet, warm 1 tbsp olive oil over medium heat.
Add chicken and brown on one side for approx. 5 minutes.
Add remaining olive oil and brown the other side of the chicken breasts.

Transfer chicken to plate and set aside. Coasrsley chop onion.  Add margarine to skillet.  Once melted add the onions and cook for approx 2-3 minute. Stir in reserved seasoned flour and cook, stirring until the flour is completly incorporated, approx 1 minute.  Add the broth, 2 tbsp of lemon juice and the thyme and bring to a boil, stiring constantly.  Return chicken to the skillet, reduce the heat to medium-low and cover the skillet.  Cook until chicken is tender and opaque throughout (about 5 minutes).
Divide the chicken onto 4 plates. Stir the remaining tbsp lemon juice into the sauce in the skillet and pour over the chicken.  Serve the chicken with a sprinkling of chopped parsley if desired.
Second direction

• Boneless Chicken Breast