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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a cook

posted:3/23/2011

Made this last night for dinner and it was a hit! (we do love lemons) I used Italian style bread crumbs, served it over angel hair pasta and added capers to the lemon sauce at the end! Very good and no leftovers!

a cook

posted:3/23/2011

My family really liked this. I served it up with angel hair pasta and it was quite nice.

a cook

posted:3/22/2011

I thought this was very easy to make. Very good flavor. I substituted bread crumbs for the ritz crackers. Probably not for those who don't like the tangy sourness of lemons.

cdidrick