Ingredients
2 boneless skinless chicken breast halves (5 ounces each)5 tablespoons all-purpose flour, divided1/4 cup grated Parmesan cheese3/4 teaspoon salt, divided1/2 teaspoon pepper, divided2 eggs2 tablespoons butter, divided1 tablespoon olive oil3/4 cup chicken broth1/2 cup apple juice1 tablespoon lemon juice1 tablespoon minced fresh parsley
Preparation
Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Coat chicken with flour, then dip into egg mixture.
In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until no longer pink. Remove and keep warm.
In a small bowl, combine remaining, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve with chicken.
