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Chicken with Lemon Sauce

Chicken with Lemon Sauce
"This delicious Italian dish is easy to prepare, but it looks like you fussed," writes Brenda Hoffman of Stanton, Michigan.
2 ServingsPrep/Total Time: 20 min.

Ingredients

  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 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 tablespoon minced fresh parsley

Directions

  • 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
© Taste of Home 2013

2 of 2

Chicken with Lemon Sauce (continued)

Directions (continued)

  • 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.
  • Yield: 2 servings.
Nutrition Facts: 1 chicken breast half equals 542 calories, 30 g fat (12 g saturated fat), 329 mg cholesterol, 1,670 mg sodium, 25 g carbohydrate, 1 g fiber, 42 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013