Chicken with Lemon Sauce

Chicken and lemon has to be one of my favorite all-time pairings, and this recipe did not disappoint. While I didn't love it as some of the other reviewers on Allrecipes.com, I did like it and would certainly make it again. (This recipe is still my favorite, but eeks, all those delicious calories!)   It's pretty quick and easy,  has lots of flavor, and lots of eye appeal.  The crust on the chicken is a beautiful golden brown; the lemon sauce  is nicely flecked with parsley.  The sauce that ran into the broccoli did wonders for the broccoli.  Yum!

Chicken with Lemon Sauce
(from Allrecipes.com)

2 boneless, skinless chicken breasts, halved **

5 tablespoons all-purpose flour, divided

1/4 cup grated Parmesan cheese

3/4 teaspoon salt, divided

1/2 teaspoon pepper, divided

2 eggs **

2 tablespoons butter, divided

1 tablespoon olive oil

3/4 cup chicken broth

1/2 cup apple juice

1 tablespoon lemon juice

1 teaspoon dried  parsley

Flatten chicken to 1/4-inch thickness.

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.

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.

In a small bowl, combine the remaining flour, salt and pepper; add broth and stir until smooth.

Add apple juice to the skillet you cooked the chicken in, 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.

Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve over chicken.

Recipes says it serves 2, but I would say it serves 4, giving each person one half of the chicken breast.  

NOTES:  I used 4 boneless, skinless chicken breasts and skipped flattening them as they are already pretty thin.

No way did I think I needed 2 eggs to dip the chicken in; reduced the amount to 1 egg and it was more than adequate.

The original recipe called for 1 tablespoon minced fresh parsley;  I substituted 1 teaspoon dried and it worked fine.

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