Sprinkle chicken with black pepper and 2 Tbsp. (30 mL) flour.
Melt Margarine over medium-high heat in large nonstick skillet and cook chicken, turning once, until golden brown, about 6 minutes. Remove chicken from skillet.
Cook onion in same skillet, stirring occasionally, until crisp-tender, about 4 minutes
Sprinkle with remaining 1 tsp (5 mL) flour and cook, stirring constantly, until flour is toasted, about 1 minute (pan will be dry). Reduce heat to medium and stir in lemon juice and wine. Simmer 1 minute, stirring occasionally. Return chicken to skillet; toss to coat.
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