Chicken With Lemon Sauce

By Juenessa on January 15, 2008

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Ingredients

    1. 2 boneless skinless chicken breasts, halved
    2. 5 teaspoons all-purpose flour, divided
    3. 1/4 cup grated parmesan cheese
    4. 3/4 teaspoon salt, divided
    5. 1/2 teaspoon pepper, divided
    6. 2 eggs
    7. 2 tablespoons butter, divided
    8. 1 tablespoon olive oil
    9. 3/4 cup chicken broth
    10. 1/2 cup apple juice
    11. 1 tablespoon lemon juice
    12. 1 tablespoon minced fresh parsley

Directions

  1. Flatten chicken to 1/4-in. thickness.
  2. In a shallow bowl, combine 4 tablespoons flour, Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. In another bowl, beat the eggs.
  4. Dip chicken into eggs; coat with flour mixture.
  5. In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.
  6. Remove and keep warm.
  7. In a small bowl, combine the remaining flour, salt and pepper; stir in broth until smooth.
  8. Add apple juice to the skillet, stirring to loosen any browned bits.
  9. Stir broth mixture and add to the pan.
  10. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.
  11. Stir in lemon juice; cook for 1 minute.
  12. Add parsley and remaining butter; cook and stir until butter is melted.
  13. Serve over chicken.
 
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