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Flatten chicken to 1/4-in. thickness.
In a shallow bowl, combine 4 tablespoons flour, Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper.
In another bowl, beat the eggs.
Dip chicken into eggs; coat with flour 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 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (548g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 375 (54%)|
|Amt Per Serving||% DV|
|Total Fat 41.7g||56 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 14.7g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 1161.9mg||358 %|
|Sodium 956.4mg||33 %|
|Potassium 784.3mg||21 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 14.4g|
|Protein 62.8g||90 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 689
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