Chicken with Lemon Sauce

My sister was kind enough to prepare this meal for us right after my little girl was born. . . and I haven't been able to get it out of my mind since! I had so much fun making it the other night. I love that the chicken is breaded with a combination of flour and parmesan cheese-- it had such a delicate flavor, not at all too heavy. When I was at the grocery store, they had chicken breasts on sale, and one type of package had the chicken 'thin sliced'. It was a little bit more expensive, but was already perfectly prepared and cut my prep time drastically. (It wasn't so expensive that it wasn't worth the time saver!) If you can find your poultry this way, I'd highly recommend it with this dish. You want your chicken pieces to be very thin and this is a nice way to ensure that it is. (I went ahead and included Rachel's original directions in case you are using regular chicken breasts.) This is a nice meal for company also, as it really does present well.

Chicken with Lemon Sauce

4-6 boneless, skinless chicken breasts

1 cup all purpose flour, divided

3/4 cup grated Parmesan cheese

3 teaspoons salt, divided

1 1/2 teaspoons pepper, divided

2 eggs

5 tablespoons butter, divided

2 tablespoons olive oil

2 1/2 cups chicken broth

1 1/2 cups apple juice

3 tablespoons lemon juice

3 tablespoons minced fresh parsley

Flatten chicken to 1/4-inch thickness. In a shallow bowl, combine 3/4 cup flour, Parmesan cheese, 2 teaspoons salt and 1 teaspoon pepper. In another bowl, beat the eggs. Dip chicken into eggs and coat with flour mixture. In a large skillet, cook chicken in 2 tablespoons 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; 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. (I serve next to linguine and poured extra sauce over the pasta.)

Source: Rachel vs. The Kitchen