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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JulieD910

posted:5/13/2011

Overall, I really liked this. My kids and husband both had seconds! My biggest challenge was that the chicken breasts did not cook all the way through so I had to bake them for about 20 mins at 400. this is probably because they were larger chicken breasts. Next time I would possibly make them into medallions or pound them thinner. Well worth making! Great flavor!

lopasta

posted:5/12/2011

My husband loves it and so do I. I make it when its just the two of us and I make it for company. Everyone raves about it. Thank you Kraft.

Mapaki03

posted:5/4/2011

I loved this recipe!!! It was so good - my husband loved it and we loved the lemon. I made it a few weeks ago and again tonight! Can't wait to eat it!!

FatesWarn

posted:4/26/2011

Next time I'm cutting the lemons to 2 - this was WAY too lemony. Also, watch your heat carefully - I blackened the first side in 3 minutes on the med-high setting of my burners. Otherwise tasty and easy to prepare.

Kerimer

posted:4/19/2011

Made this recipe, and am making it again tonight! Hubby loved it, he did say it was a little too lemony, but I didn't use fresh lemons. My coworkers said it smelled delish the next day when I heated up the leftovers! This time I am going to cook the sauce just until the butter is melted, rather than the whole time (the butter burnt the last time). I highly recommend!

kimg0721

posted:4/13/2011

I would def make again.. Loved the Ritz crackers as crust for the chicken.. I agree with others that I wouldn't make the sauce again.. too lemon-y I tried it over pasta and it was nice but not worth the effort.

christie584

posted:4/6/2011

I would make this again and wouldn't even bother with the sauce. I took two thick pieces of chicken and cut them in half and they cooked perfectly with the 5 min on each side. It had a great flavor with no sauce. I did drizzle a little on the chicken and it was good, but not worth even the minimal effort it took to make the sauce when the chicken alone was so good.

a cook

posted:4/5/2011

Great simple recipe. I have a wonderful boyfriend that likes to help me cook. So we did this one together. Very simple and absolutely delicious! This next comment might be a given but I did it and want to make sure you do not! Be sure to NOT drench all the chicken only one at a time, I did them all and the leftovers were soggy, still good, but soggy!

a cook

posted:3/28/2011

This was way too lemon-y, in my opinion. If I made it again, I would only use the juice of one lemon. The Ritz also burned on the pan before my chicken was done (my heat may have been too high). Using bread crumbs and flattening the chicken before frying would probably work better. Adding capers would also help the flavor.

hollypwaller

posted:3/24/2011

This was a very good recipe. Loved the lemon flavor. I did serve over angel hair pasta and a side of steamed vegetables. Next time I will use italian bread crumbs instead of ritz, to cut down on fat.