EASY LEMON-CHICKEN PICCATA

Food & Family Magazine
Kraft

3 large lemons
4 small boneless, skinless chicken breast halves
1/4 cup Mayonnaise
22 Ritz crackers, finely crushed
2 Tablespoons olive oil
2 teaspoons chopped fresh parsley
1/2 cup chicken broth
1 Tablespoon butter
1 Tablespoon 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 minutes. Turn; cook on medium heat 5 minutes or until chicken is golden brown on both sides and done (165 degrees). 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 minutes or until slightly reduced, stirring occasionally. Add butter and lemon slices; cook and stir on low heat 3 to 4 minutes or until butter is melted and lemons are heated through. Serve over chicken.

Serving Suggestion: Serve chicken and sauce over hot cooked angel hair pasta.

prep 10 minutes
total 33 minutes
makes 4 servings