Preheat oven to 200F. Stir 1 Tbs. flour, 1/2 tsp. salt and 1/4 tsp. pepper into chicken broth; reserve. In a bowl combine Parmesan with remaining flour, salt and pepper.
In another shallow bowl lightly beat eggs with 1 Tbs. parsley.
Prepare chicken as follows:
Place each chicken piece between 2 sheets of wax paper. With flat side of meat mallet,
pound each piece to 1/4" thickness. Coat each piece with flour mixture.
In large non-stick skillet heat 1 Tbs. oil and 1 Tbs. butter over medium-high heat. Completely coat half of the chicken pieces in egg mixture, allowing excess to drip off. Add to skillet. Cook, turning once, until cooked through and golden (about 2 minutes per side). Transfer to oven safe plate; keep warm in oven. Repeat with 1 Tbs. butter and remaining oil, chicken and egg mixture. Keep chicken warm in oven.
Stir wine into skillet, cook 30 seconds, scraping browned bits from bottom of skillet.
Whisk reserved broth mixture to recombine ingredients. Add to skillet. Cook stirring, until thickened, about 2 minutes. Stir in lemon juice: Cook 1 minute.
Add remaining parsley and butter. Cook, stirring until butter has just melted, about 1 minute. Arrange chicken on platter, top with sauce.
Note: Top chicken with thinly sliced pieces of sautéed lemon.
This recipe courtesy of Back of the Box Recipes.
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