Cut chicken into strips lengthwise (you want strips that are about ⅓ inch thick) and coat with flour.
1 ½ pounds chicken cutlets or chicken breast, ¼ cup flour
Heat 2 tablespoons of the butter in a large skillet and let it melt over medium-high heat.
4 tablespoons butter
Add the chicken and cook, about 3 minutes on each side, until done.
Remove the chicken and add the onion to the skillet. Cook until it begins to soften.
¼ cup chopped onion
Add the chicken broth and lemon and bring to a boil. Simmer until the sauce reduces and thickens, about 5 minutes.
1 cup chicken broth, 3 tablespoons lemon juice
Add the remaining 2 tablespoons butter and stir until melted.
Place chicken back in the skillet and continue to heat until chicken is warmed through.
Video
Notes
The sauce will thicken upon standing, so don't worry if it seems a bit runny. However, if you think it needs to be a little thicker, dissolve a tablespoon of flour into two tablespoons of cold water and then slowly add to the simmering lemon-butter sauce while stirring.
The lemon adds a lot of flavor, but you can experiment with other variations as well. Try adding some black pepper, or some fresh rosemary or thyme.
Store leftovers in the refrigerator in an airtight container for 3-4 days, or in the freezer for 2-3 months.
This dish reheats well in the microwave. Place chicken and sauce (thaw first in the fridge overnight if frozen) on a microwave safe plate, cover with a paper towel to prevent splatters, and heat on high for 1-2 minutes. Check to see if heated through and microwave for additional time if needed.