1. Place chicken between 2 sheets of plastic wrap, and pound to an even thickness; set aside. In a large resealable plastic bag combine flour and lemon pepper. Add chicken; seal bag, and turn to coat evenly.
2. In a large nonstick skillet melt 1 tablespoon of the butter over medium-high heat. Add chicken; cook 3 minutes per side to brown.
3. For the fruit sauce, add fruit and thyme to skillet; stir in port. Reduce heat to medium-low; simmer, covered, 5 to 8 minutes or until an instant-read thermometer registers 165°F. Transfer chicken to a platter; cover to keep warm.
4. Simmer fruit sauce over medium-high heat 3 to 5 minutes or until slightly thickened. Remove pan from heat; stir in remaining 1 tablespoon butter. Spoon fruit sauce on chicken, and serve.

Per serving: 387 calories, 10g fat, 5g saturated fat, 124mg cholesterol, 342mg sodium, 41g carbohydrate, 2g fiber, 37g protein