Sprinkle chicken with salt and black pepper to taste. Coat chicken in 1/4 cup flour on a sheet of waxed paper; shake off excess. Heat 1 tbsp. oil in large nonstick skillet until hot. Cook chicken 10 minutes or until thoroughly browned on both sides.

Stir in chicken broth, 2/3 cup French Fried Onions, lemon juice and lemon slices. Heat to boiling. Reduce heat to medium-low. Cook, covered, 5 minutes or until chicken is no longer pink in center and sauce thickens slightly, stirring occasionally. Sprinkle with remaining 2/3 cup onions.