To sprinkle the chicken with the flour and to season it with 1/4 of teaspoon of salt and pepper. To take a big frying pan and to heat the oil, then to cook for 5 minutes until the chickens result gilded. To cook the all and to prepare in a baking-pan of 23 xes 33 centimeters. To fan with the peel of orange. To bring the oven to 180° C. To add to the frying pan the oil and, to sweet fire, to cook the onions frequently mixing for 10 minutes. To unite the rest of the salt and the thyme mixing emphatically. To put the mixture on the breasts of chicken. To add in the frying pan the juices of lemon and orange, the wine and the honey. To let boil the all until it doesn't evaporate up to remain 1/4 of the original one, then to sprinkle the chicken. To bake the baking-pan and to cook for about 35 minutes. Practising with a knife a small cut on the chicken a transparent liquid will go out from there.