Ingredients
1 to 1½	lbs.	boneless, skinless chicken breasts
1	medium	onion (size of a baseball)
1	cup	water
2	cubes	chicken bouillon
1	tbsp.	margarine or butter
2 to 3	tbsp.	cold pressed extra virgin olive oil
3	tbsp.	"Real Lemon" lemon juice
½	tsp.	tyme
3	tbsp.	flour
½	tsp.	black pepper
½	tsp.	salt
½	tsp.	garlic powder
4 to 5	shakes	"Mrs. Dash" saltless seasoning (optional)
Utensils
1	sharp	chiefs knife
1	large	covered skillet
1	large	chopping board
1	large	"Ziploc" plastic bag
1	medium	measuring cup
1	hot	stove

Make chicken broth with water and bouillion and set aside.

In the plastic bag mix flour, pepper, salt, garlic powder and Mrs. Dash seasoning. Set Aside.

Peel and coursely chop onion. Trim any excess fat from the chicken breasts and rinse. Place chicken breasts in the bag of seasioning and shake to cover well.

Bring 1 to 1 and a half tbps. of olive oil to medium heat in the skillet. Add chicken breasts to the skillet, reserving seasoning.

Lightly fry for 5 minutes on one side in the hot olive oil. Add another 1 to 1 and a half tbps. to the skillet, turn chicken breasts and lightly fry for another 5 minutes. The meat should be a golden brown color.

Remove chicken breasts to a plate. Add margarine to the skillet, melt. Add chopped onion and saute 7 to 9 minutes, stirring, until translucent. Still stirring, Slowly sift reserved seasoning into the skillet.

Add chicken broth, 2 tbps. lemon juice and tyme to skillet. Bring mixture to a boil, stirring constantly. Return chicken breasts to skillet and reduce heat to medium-low. Cover skillet and cook 5 to 7 minutes.

Remove chicken breasts to to serving plates. Add last tbps. of lemon juice to skillet and stir sauce. Spoon sauce equally over chicken and serve.

Suggested vegetable: green beans.