Chicken with Lemon Sauce

2 boneless, skinless chicken breasts
5 Tbsp flour
1/4 cup grated Parmesan cheese
3/4 tsp salt
1/2 tsp pepper
2 eggs
2 Tbsp butter
1 Tbsp olive oil
3/4 cup chicken broth
1/2 cup apple juice
1 Tbsp lemon juice
1 Tbsp minced fresh parsley

Flatten chicken to 1/4" thickness.  In a shallow bowl, combine 4 Tbsp flour, cheese, 1/2 tsp salt, and 1/4 tsp pepper.  In another bowl, beat eggs.  Dip chicken into eggs and coat with flour mixture.

In a large skillet, cook chicken in 1 Tbsp butter & oil over medium heat for 3-5 minutes on each side until juices run clear.  Remove and keep warm.  In a small bowl, mix remaining flour, salt, pepper, and broth.  Add apple juice to skillet & loosen cooked bits from the bottom.  Stir in broth mixture.  Boil 1-2 minutes until thickened.  Add lemon juice and cook 1 minute.  Add parsley and butter.

Serve sauce over chicken.