Main dishes

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:2/28/2012

Absolutely YUMMY! The whole family loved it. I did make the mistake of using larger chicken breasts and they took forever to cook. I ended up cutting the chicken in to strips and it worked beautifully.

LisaIaquinta

posted:2/25/2012

Very Good!

auds1102

posted:2/19/2012

We thought this recipe was good but a little over the top on the lemon! I feel it could be calmed down with a white sauce with some garlic. I will try again, I feel the recipe has potential.

monkida

posted:2/7/2012

Delicious lemon flavor and yummy buttery Ritz encrusted chicken!

a cook

posted:2/5/2012

I increased the butter to 2 tablespoons and seasoned my chicken lightly prior to brushing witht the mayo and this recipe was perfect! My friend loved it so much he ate every bit of the leftover chicken!

ellejames8

posted:1/30/2012

The cracker coating doesn't stay on the chicken or even get brown. It makes a wet cloppy mess in the bottom of the skillet. I basically served my family boiled chicken breasts with no flavor :o(

a cook

posted:1/22/2012

Made this for my family and they Loved it. I will use this recipe again.

gatorgal21

posted:11/14/2011

So far, this is my FAVORITE recipe I've made from Fraft Foods. Excellent meal! I was worried that my boyfriend would find it too lemony but he couldn't stop talking about how good it was while we were eating. I served mine over angel hair pasta. I added some of the juice from the pan, a little bit of olive oil, some italian seasoning, and a sprinkle of parmesan cheese to the pasta. I also used a few more capers then what the recipe allows.

Rosiecheex

posted:11/3/2011

This took a bit longer to prepare than the recipe stated but it was worth the wait. The sauce was a bit too lemony for me so I added an extra tablespoon of butter and a 1/4 cup of chicken stock and it was perfect. I served it with steamed broccoli and linguini.

Muzzly

posted:10/23/2011

Made the recipe exactly as shown only doubled it. It was extremely delicious! Next time I might triple it!