2 Eggs 
1/4 c Grated Parmesan cheese
2 T Dried parsley flakes
1/2 c Chicken broth, divided
1/4 c Fresh lemon juice, divided
1/4 tsp Pepper
4 Boneless, skinless chicken breasts, pounded to 1/4 in thickness
1/4 c Flour
2 Garlic cloves, chopped
1 T Olive oil
2 T Butter
Lemon wedges
Fresh parsley
NUTRITION FACTS
Per Serving
Calories: 319
Fat: 16 grams
Saturated fat: 6 grams 
Cholesterol: 185 milligrams
Sodium: 331 milligrams
Carbohydrate: 9 grams
Fiber: .5 grams
Protein: 33 grams
Number of servings: 4
In a large bowl, lightly beat eggs.  Add Parmesan cheese, parsley flakes, 1/4 cup broth, 2 T lemon juice and pepper.  Coat chicken in flour, then dip in egg mixture. In a large skillet, saute garlic in olive oil over medium heat for 30 seconds.  Add chicken and saute for 8 minutes or until an internal temperature of 165 degrees F is reached.  Add butter, melt.  Stir in 1/4 cup broth and 2 T lemon juice.  Bring to a boil, cook for 30 seconds. Pour sauce over chicken; garnish with lemon and parsley.  Serve.

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