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Main dishes

Easy Lemon-Chicken Piccata

Easy Lemon-Chicken Piccata recipe
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:
35 min
total:
35 min
servings
total:
4 servings
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What You Need

3
large  lemons, divided
4
small  boneless skinless chicken breasts (1 lb.)
1/4
cup  KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
22
 RITZ Crackers, finely crushed (about 1 cup)
2
Tbsp.  olive oil
2
tsp.  chopped fresh parsley
1/2
cup  chicken broth
1
Tbsp.  butter
1
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 the 2-1/2 lemons.
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