CHICKEN - Easy Lemon-Chicken Piccata

By Aemelia

Ingredients

• 3 large lemons, divided
• 4 small boneless skinless chicken breast halves (1 lb.)
• 1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
• 22 RITZ Crackers, finely crushed (about 1 cup)
• 2 Tbsp. olive oil
• 2 tsp. chopped fresh parsley
• 1/2 cup chicken broth
• 1 Tbsp. butter
• 1 Tbsp. capers

Details

Servings 4
Adapted from kraftrecipes.com

Preparation

Step 1

What You Need
3 large lemons, divided
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
22 RITZ Crackers, finely crushed (about 1 cup)
2 Tbsp. olive oil
2 tsp. chopped fresh parsley
1/2 cup chicken broth
1 Tbsp. butter
1 Tbsp. capers
Make It

1
CUT 4 thin lemon slices from half of 1 lemon; squeeze juice from remaining lemons. Coat chicken with mayo, then cracker crumbs.



2
HEAT oil in large skillet on medium-high heat. Add chicken; cook 5 min. Turn; cook on medium heat 5 min. or until chicken is golden brown on both sides and done (165ºF). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.



3
ADD lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. or until slightly reduced, stirring occasionally. Add butter, lemon slices and capers; cook and stir on low heat 3 to 4 min. or until butter is melted and lemons are heated through. Serve over chicken.