4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 cup chicken broth
4 Tbsp. Country Crock® Spread, divided
1 small onion, chopped
1 clove garlic, finely chopped
2 Tbsp. lemon juice
1 Tbsp. chopped fresh parsley leaves (optional)
Combine flour, thyme, salt and pepper. Dip chicken in flour mixture. Combine any remaining flour mixture with broth; set aside.
In 12-inch nonstick skillet, melt 2 tablespoons Country Crock® Spread over medium-high heat and brown chicken. Remove chicken and set aside.
In same skillet, melt remaining 2 tablespoons Spread over medium-high heat and cook onion, stirring occasionally, until golden, about 3 minutes. Stir in garlic and cook 1 minute. Stir in lemon juice and cook 1 minute. Add reserved broth mixture and bring to a boil.
Return chicken and any chicken juices to skillet and simmer uncovered until chicken is thoroughly cooked, about 5 minutes. Sprinkle with parsley.