Lemon-Thyme Chicken

I made this tonight for the first time and it is delish! The lemon and the thyme together gives the chicken a very fresh and summery taste. This dish had a lot more lemon flavor than I expected. The sauce is nice and thick so you can top your chicken with as much or as little as you like. (I like lots).

1/4 cup all-purpose flour
1/2 teaspoon salt
black pepper to taste (I would say I used about a half teaspoon or so)
1/2 teaspoon poultry seasoning
1 & 1/2 pounds boneless skinless chicken breasts
3 tablespoons extra-virgin olive oil
2 tablespoons butter
1 medium onion
1 cup chicken broth
the juice from 2 lemons. (4-6 tablespoons of lemon juice, I used 6)
6-8 sprigs fresh thyme, leaves stripped from stem and chopped.

Put flour, salt, pepper, and poultry seasoning in a big plastic bag. Pat chicken dry and drop inot bag. Give the chicken a good shake to lightly coast he breasts. Remove chicken from the bag and set aside, saving the flour.

Heat olive oil over medium-high heat in a big nonstick skillet. Add chicken and cook 5 minutes, flip, and cook another 5 minutes. Remove chicken and add 1 tablespoon butter and the onions to the pan. Cook 2 to 3 minutes, stirring frequently. Add reserved flour and cook 1 minute more to incorporate flour, squeeze lemon juice into sauce. Add thyme and the remaining 1 tablespoon butter. Add chicken back to pan and let simmer while you get everything else settled.

Nutritional stuff as determined by me:
Servings: 4
Calories per serving: 582
Fat: 32g
Carbs: 11g
Dietary fiber: 1g
Protein: 60g
This is assuming you eat a quarter of the sauce with each serving.