In a skillet warm half the oil over medium heat. In the meantime, combine flour, salt and pepper in a large plastic bag and shake to combine. Add chicken and shake to coat lightly. Save the flour mixture.

Place coated chicken in the hot skillet and brown on one side for about 5 minutes. Add the rest of the oil and brown the chicken on the other side for about 5 minutes. Transfer to a plate and set aside.

Melt butter in the skillet and add the onions. Cook, stirring, until softened 2-3 minutes. Stir in the reserved flour mixture, stirring for about a minute until incorporated.

Add broth, lemon juice, thyme and parsley. Bring just to a boil, stirring constantly. Reduce heat, add chicken, cover and cook about 5 minutes or until chicken is cooked through.

Serve over white rice if desired