Lemon Chicken

Ingredients:

4 chicken breasts, pounded
3 tablespoons and 1 teaspoon flour, divided
1/2 cup grated Parmesan cheese
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
2 eggs
1/4 cup butter, divided
2 tablespoons olive oil
1-1/2 cups chicken broth
1 cup apple juice
2 tablespoons lemon juice
2 tablespoons minced fresh parsley



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. In another bowl, beat the eggs. Dip chicken into eggs; coat with flour mixture.
3. 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. Remove and keep warm.
4. In a small bowl, combine the remaining flour, 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 and bubbly.
5. Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve over chicken