'This delicious Italian dish is easy to prepare, but it looks like you fussed,' writes Brenda Hoffman of Stanton, Michigan.

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

469 calories; protein 38.8g; carbohydrates 14.6g; fat 27.9g; cholesterol 296mg; sodium 1550.9mg. Full Nutrition
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Reviews (164)

Rating: 5 stars
09/24/2007
This was delicious! My husband LOVED this! I really liked it too, but my only complaint is that it had too much of an egg flavor to it. Next time I make this, I'll try not to coat the chicken so thick. Other than that, it was very good. I didn't have to change a thing. It was so easy too! I used tablespoons of flour, not teaspoons. I highly recommend this recipe to anyone! Read More
(35)
Rating: 5 stars
04/14/2007
i used white wine instead of apple juice and egg whites. I also sauteed briefly and baked chicken Read More
(32)
Rating: 5 stars
01/03/2008
Wow! This recipe is UNBELIEVABLE! Keep in mind this recipe only serves 2 so I doubled it up to feed my family. I was a little skeptical with the measurements and worried that doubling it up may not allow the sauce to thicken right, but it turned out PERFECT! I did not use apple juice but used chicken broth instead. I also added 4 cloves of minced garlic and shallots while browning the chicken. I changed up the breading a bit to suit my families tastes and added italian breadcrumbs, crushed red peppers and Garli Garni (my favorite garlic seasoning!) to the mix. I added an extra splash or two of lemon at the end. This was OUTSTANDING! I contemplated tripling the sauce and serving it over white rice as a side dish, however, I don't think this sauce would be good served over rice or pasta. It's just perfect over chicken and I also bet it would be great on pork. Thank you for the fabulous recipe! This is one of my all time favorites from this site! Read More
(21)
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Rating: 5 stars
08/13/2010
Wow! A friend gave me a big bag of lemons and it was chicken night so I looked up Lemon chicken and this popped up. I was hoping it would be good after all the great reviews , but wasn't expecting it to be plate licking good! I made the sauce exactly as written except used garlic butter in place of regular butter , chicken I made the way I always make fried , throw the chicken in seasoned flour, then milk (instead of eggs to save calories) and then into bread crumbs and it makes a nice thick crust on the chicken. Omg the sauce , I could have honestly made chicken any way and the sauce would have still made it delicious. I marinated the chicken in lemon juice and garlic for a few hours and doubled the lemon in the sauce and it was just lemony enough. My husband was making Mmmmm noises all through dinner, and we fought over the last few drops of the sauce. If I wasn't trying to watch my weight this would be a regular in my house, but I'll definitely have to sneak it in once a month! Also the ingredients say 5 teaspoons of flour , but it's very obviously supposed to say 5 tablespoons Read More
(16)
Rating: 5 stars
09/10/2009
Love this recipe! I call it my signature dish :) I started replacing the chicken broth with bouillon cubes which I think adds a little extra flavor. Read More
(15)
Rating: 5 stars
02/25/2009
I made this recipe last weekend and have been telling everyone I know about it. It was DELICIOUS! I did follow the advice of other people and substituted the juice for wine and added fresh minced garlic and shallots. De-li-cious! I'll be definitely making this again. Read More
(11)
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Rating: 5 stars
12/11/2007
I loved this recipe, and so did the rest of my family. I didn't have any apple juice, so I substituted chicken broth mixed with about an 1/8 cup of marsala wine. The wine gave it just the right flavor. My only complaint is I didn't have any leftovers :) Read More
(9)
Rating: 5 stars
04/21/2011
What a great recipe without ANY changes. I tripled the recipe for our family ... 3 teenagers and my husband and I. Apparently no one was very hungry and started with small portions. It didn't take long for the rest to disappear followed by permission to make it again and often. Next time I'll place it on my best platter and adorn it with parsley sprigs to make it look like it tastes ... very gourmet! I made a great Quinoa salad with it and roasted asparagus with olive oil, salt, pepper and parmasean cheese. Nutritious and delicious! Read More
(7)
Rating: 4 stars
01/04/2008
I made this for dinner and my husband loved it. I followed the recipe almost to the t. I doubled the sauce added more lemon, added lemon pepper and mushrooms to the sauce. It did take longer then 3-5 minutes to cook the chicken. It was realy good and lemony. Read More
(7)