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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 3 large lemon s, 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

Nutrition facts

Recipe Tips

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.