Chicken with Lemon Sauce

This is definitely one of my husband and my favorite recipes! I made it for the first time a few years back and have no idea why I don't make it more often?!? This recipe was initially found on allrecipes.com (and came from Taste of Home), but I've played with it a bit and think I finally came up with the perfect proportions--especially to ensure that there's enough sauce! The sauce has a relatively mild lemon flavor, so if you particularly enjoy lemon, I would suggest adding a bit more lemon juice. The chicken always comes out incredibly moist and reheats really well, if you don't mind leftovers! I've even found that this is a great dinner to bring someone, when they're sick, have a baby, etc, because it tastes nearly as good reheated as it does when you first make it...just make sure you don't overcook the chicken to start!

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

Directions:

Flatten chicken to 1/4-in. 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; 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.

Source: Taste of Home