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Chicken With Lemon Sauce

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“This recipe comes from Taste of Home Magazine, contributed by Brenda Hoffman. It can easily be doubled.”

Ingredients Nutrition


  1. Flatten chicken to 1/4-in. thickness.
  2. In a shallow bowl, combine 4 tablespoons flour, Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. In another bowl, beat the eggs.
  4. Dip chicken into eggs; coat with flour mixture.
  5. 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.
  6. Remove and keep warm.
  7. In a small bowl, combine the remaining flour, salt and pepper; stir in broth until smooth.
  8. Add apple juice to the skillet, stirring to loosen any browned bits.
  9. Stir broth mixture and add to the pan.
  10. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.
  11. Stir in lemon juice; cook for 1 minute.
  12. Add parsley and remaining butter; cook and stir until butter is melted.
  13. Serve over chicken.

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