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Easy Lemon-Chicken Piccata

Easy Lemon-Chicken Piccata

Crispy chicken, fresh lemon juice and capers come together for one outstanding dish that’s ready to serve at your table any night of the week.

Prep time10 min
Total time33min
ServingsMakes 4 servings.
  • 3 large lemons, divided
  • 4 small boneless skinless chicken breast halves (1 lb.)
  • ¼ cup reduced-fat mayonnaise
  • 22 RITZ Crackers, finely crushed (about 1 cup)
  • 2 Tbsp. olive oil
  • 2 tsp. chopped fresh parsley
  • ½ cup chicken broth
  • 1 Tbsp. butter
  • 1 Tbsp. capers
  • Cut 4 thin lemon slices from half of 1 lemon; squeeze juice from remaining lemons. Coat chicken with mayo, then cracker crumbs.
  • 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.
  • 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.
Recipe Tips
  • Serving Suggestion
    Serve over hot cooked angel hair pasta.
  • Note
    You should get about 3/4 cup juice from 2-1/2 lemons.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 21g 
   Saturated fat 5g 
Cholesterol 75mg 
Sodium 480mg 
Carbohydrate 22g 
   Dietary fiber 4g 
   Total sugars 4g 
Protein 27g 
Vitamin A4 %DV
Vitamin C50 %DV
Calcium10 %DV
Iron10 %DV

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