Ingredients Jump to Instructions ↓

  1. 2 boneless skinless chicken breast halves (5 ounces each )

  2. 5 tablespoons 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

Instructions Jump to Ingredients ↑

  1. Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Dip chicken into eggs, then 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, 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. Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve over chicken. Yield: 2 servings.


Send feedback