Easy Lemon-Chicken Piccata

photo by:kraft

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.

time

prep:

10 min

total:

33 min

servings

total:

4 servings

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What You Need

large lemons, divided

small boneless skinless chicken breast halves (1 lb.)

1/4

cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

RITZ Crackers, finely crushed (about 1 cup)

Tbsp. olive oil

tsp. chopped fresh parsley

1/2

cup chicken broth

Tbsp. butter

Tbsp. capers

Make It

step 1

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

step 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.

step 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.

Kraft Kitchens Tips

Serving Suggestion

Serve over hot cooked angel hair pasta.

Note

You should get about 3/4 cup juice from 2-1/2 lemons.

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kimpearson

posted:12/17/2012

A little labor intensive only because I have to double the recipe for my rather large family of teenagers, but a family favorite that is often requested! I usually pound the chicken thin so that it goes a long way. Yummy over angel hair pasta!

Amelia44

posted:10/22/2012

We loved this! I know I'll be making this many more times. Didn't take much time to prepare and turned out picture perfect!

a cook

posted:10/17/2012

My husband's new favorite! And although my 6 year old isn't as adventurous, I just give him the "chicken fingers" before it goes into the sauce. It truly is superb!

amelia1151008

posted:8/12/2012

Agree with other posters, wayyy too much lemon. I added sugar, and extra butter to the sauce to help it out. If you don't want to burn your chicken, you should either pound it thin or turn down the heat and cook it longer.

sjanise

posted:8/10/2012

Quick and easy. Very different and looking foward to my second helping.

littlemeinAZ

posted:8/7/2012

Made this last night for dinner. Super easy recipe and did not take much time to prepare. Did not have Ritz crackers so used flour easoned with Emeril's essence instead. The chicken was very tender and moist. As per Kraft kitchen tip, I served over angel hair pasta. After his second helping, my husband said he would like for this to be a keeper.

vvargo32

posted:7/20/2012

The Chicken was really good and it was not that hard to make!

Patricia99999

posted:6/4/2012

Excellent, good appearance and tasts good too. It was easy and best of all my husband liked it too. Not only that since we are only two there were leftovers so next day I warmed in micro for 1 minute just to take the chill off and it was excellent again.

LylaDusing

posted:5/26/2012

I made this for my 85-year-old sister who does not cook and she asked for the recipe! She loved it. Next I made it for friends and again was asked for the recipe. The wife said it was the best chicken piccata she ever tasted. It is my new favorite recipe.

LisaIaquinta

posted:2/25/2012

Very Good!