3 Tbsp. Country Crock® Spreadable Butter With Canola Oil, divided
1 cup fat free reduced sodium chicken broth
1 Tbsp. lemon juice
1 Tbsp. flat-leaf parsley, chopped
In pie plate, combine 4 tablespoons cup flour with salt. Evenly coat chicken in flour mixture, then egg. In large nonstick skillet, melt 2 tablespoons Country Crock® Spreadable Butter With Canola Oil over medium-high heat and cook chicken in two batches, turning once, until chicken is thoroughly cooked. Remove chicken to serving platter and keep warm. In small bowl, combine remaining 1 tablespoon Spreadable Butter with flour. In same skillet, add broth and bring to a boil over high heat. With wire whisk, blend in butter mixture. Reduce heat to low and simmer, stirring occasionally, 1 minute or until sauce is thickened. Stir in lemon juice and parsley. Serve sauce over chicken.