This is really simple, but really good. Hubby loved it. It has a lot of oil though, but I guess it’s better than butter? I found this on Stick of Butter, one of my new favorite blogs.
Season flour with salt and pepper and mix well. Coat chicken completely with the seasoned flour. Heat oil in heavy skillet. Add chicken and brown on each side (about 4 minutes per side). Remove and set aside. Add sliced onions to the pan drippings and cook for 1 minute. Add remaining flour and continue to stir until onions and flour begin to brown. Add chicken broth and bring to a boil, stir until incorporated and return chicken to the gravy, cover skillet, reduce heat and simmer for 20 to 25 minutes until gravy is thick and chicken is tender.