 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
It can easily be doubled. Ingredients:
2 boneless skinless chicken breasts, halved |
5 teaspoons 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:
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.
3. In another bowl, beat the eggs.
4. Dip chicken into eggs; coat with flour mixture.
5. 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.
6. Remove and keep warm.
7. In a small bowl, combine the remaining flour, salt and pepper; stir in broth until smooth.
8. Add apple juice to the skillet, stirring to loosen any browned bits.
9. Stir broth mixture and add to the pan.
10. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.
11. Stir in lemon juice; cook for 1 minute.
12. Add parsley and remaining butter; cook and stir until butter is melted.
13. Serve over chicken.
|
|