Easy Lemon-Chicken Piccata

Easy Lemon-Chicken Piccata

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  • Prep Time


  • Total Time


  • Servings



  • 3

    large lemons, divided

  • 4

    small boneless skinless chicken breast halves (1 lb.)

  • ¼

    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

  • ½

    cup chicken broth

  • 1

    Tbsp. butter

  • 1

    Tbsp. capers


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


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