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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This delicious Italian dish is easy to prepare, but it looks like you fussed, writes Brenda Hoffman of Stanton, Michigan. Ingredients:
2 boneless skinless chicken breast halves (5 ounces each) |
5 tablespoons king arthur unbleached 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. 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.
2. 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.
3. 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 boil; cook and stir for 1-2 minutes or until thickened.
4. 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.
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