Chicken With Lemon Sauce

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.