Lemon Chicken and Noodles

4 skinless, boneless chicken breast halves
1/3 cup gluten free flour
6 Tbs. butter, divided
2 Tbs. onion, finely chopped
1 cup chicken stock
3 Tbs. fresh lemon juice
1 package gluten free wide noodles
Slice chicken crosswise into narrow strips. Coat lightly with gluten free flour. Melt 3 Tbs. butter in a nonstick saucepan over medium heat. Add the onion and cook until tender and golden, about 5 minutes. Add the chicken and sauté over medium-high heat, until cooked through, stirring frequently. Remove and keep warm. Cook gluten free pasta according to package directions, drain and set aside. Add chicken broth to the saucepan and bring to a boil. Add lemon juice and boil until mixture is reduced to about 1/3 cup; about 4 to 5 minutes. Remove from heat and add remaining 3 Tbs. butter; stir to melt. Return chicken to pan and heat through. Serve over gluten free pasta. (Serves: 4)