Chicken with Lemon Sauce

This is recipe is for 2 but can be easily be doubled. 

• 2 boneless skinless chicken breast halves (5 ounces each)
• 5 tablespoons all-purpose flour, divided
• 1/4 cup grated Parmesan cheese
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 eggs
• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• 3/4 cup chicken broth
• 1/2 cup apple juice
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh parsley

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