Easy Lemon-Chicken Piccata

Name: Easy Lemon-Chicken Piccata
Prep time: 10 min
Total time: 33 min
Yield: 4
Ingredients: 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. fresh parsley; ½ cup chicken broth; 1 Tbsp. butter; 1 Tbsp. capers

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 time:

0 min

Total time:

0 min

Servings:

Makes 4 servings.

Ingredient list

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

Directions

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.

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