Season chicken with salt and pepper. In a bowl, combine flour, garlic powder and paprika. Roll butter slices in flour mixture, set aside. In another bowl, beat eggs with cheese and lemon juice. *In a skillet, heat oil. Dredge 2 chicken breasts in flour, then coat in egg mixture. Cook until deep golden and cooked through. Transfer to a plate. Repeat. Add lemon slices to skillet, cook until browned. Transfer to a plate. Add garlic to skillet, stir 1 min. *Add broth, bring to a simmer, cook 2 min. Add flour coated butter, simmer until sauce thickens. FOR SALAD--- In a bowl, season onion with salt and pepper. Let stand until juices form. Whisk in mustard, juice and vinegar. Whisk in oil, season. Add lettuce, cucumber, chives and parsley, toss. Divide chicken among plates. Pour sauce over chicken, then top with lemon slices, salad and croutons. SERVE & ENJOY...
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|Serving Size: 1 Serving (283g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 160 (42%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 118.7mg||37 %|
|Sodium 266.9mg||9 %|
|Potassium 391mg||10 %|
|Total Carbohydrate 54.8g||16 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 50.8g|
|Protein 7.3g||10 %|
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Calories per serving: 383
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