Easy Chicken Francese

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound boneless, skinless chicken breast halves, pounded thin
• 2 large eggs, slightly beaten
• 9 tablespoons I Can't Believe It's Not Butter!(R) Cooking & Baking sticks, divided
• 3 to 4 tablespoons fresh lemon juice
• 1 cup chicken broth
• 2 tablespoons chopped flat-leaf parsley (optional)

1. Combine flour, salt and pepper in shallow dish. Dip chicken in eggs, then flour mixture; set aside.
2. Melt 1-1/2 tablespoons I Can't Believe It's Not Butter!(R) Cooking & Baking sticks in 12-inch nonstick skillet over medium-high heat and brown chicken in batches; set aside.
3. Stir lemon juice, then broth into same skillet. Bring to a boil over high heat. Return chicken to skillet. Reduce heat to low and simmer 3 minutes or until chicken is thoroughly cooked. Stir in remaining 6 tablespoons Spread until melted, then sprinkle with parsley.
4. Cost per recipe*: $40
5. Cost per serving*: $85
6. *Based on average retail prices at national supermarkets.
7. Calories 450, Calories From Fat 260, Saturated Fat 8g, Trans Fat 1g, Total Fat 29g, Cholesterol 170mg, Sodium 850mg, Total Carbohydrate 14g, Sugars 1g, Dietary Fiber 1g, Protein 31g, Vitamin A 30%, Vitamin C 15%, Calcium 4%, Iron 10%

allpurpose, salt, ground black pepper, chicken, eggs, i, lemon juice, chicken broth, flatleaf parsley

Taken from www.myrecipes.com/recipe/easy-chicken-francese (may not work)