In a small bowl, combine the flour, salt and pepper.

Set aside 4-1/2 teaspoons for sauce.

Sprinkle the remaining flour mixture over both sides of chicken.

In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear.

Remove and keep warm.

In the same pan, saute onion in butter until tender.

Add thyme and reserved flour mixture; stir until blended.

Gradually stir in the broth and lemon juice, scraping up any browned bits from bottom of pan.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve over chicken.

Sprinkle with parsley.