Lemon Herb Chicken with Thyme

1-2 boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 C flour
1/2 tsp salt
1/4 tsp pepper
1/2 medium onion, diced
1 TBS margarine
1 C water
1 tsp chicken bouillion
2 TBS lemon juice
1/2 tsp thyme

Mix four, salt, and pepper in a bag. Add chicken and coat thoroughly. Save coating. Cook chicken in a little bit of oil in a frying pan. Set chicken aside. Add margarine to pan and cook onion until soft. Add flour mixture to make roux sauce. Add water, bouillion, lemon juice, and thyme. Return chicken. Cook until hot and flavors mixed. Serve over rice with broccoli.