Easy Lemon-Chicken Piccata

Crispy chicken, fresh lemon juice and parsley for an easy weeknight dinner or everyday entertaining.

Photo by Sherri H.
Adapted from kraftcanada.com
Moist and tender lemony chicken piccata.

PREP TIME

35

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

35

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Adapted from kraftcanada.com

Ingredients

  • 3

    large lemons, divided

  • 4

    small thinnned chicken breasts, boneless, skinless

  • 1/4

    cup Miracle Whip Calorie-Wise Spread

  • 22

    Ritz Crackers, finely crushed (about 1-cup)

  • 2

    tablespoons olive oil

  • 2

    teaspoons fresh parsley, chopped

  • 1/2

    cup 25%-less-sodium chicken broth

  • 1

    tablespoon butter

Directions

Cut 4 thin lemon slices from half of 1 lemon. Squeeze juice from remaining lemons; set aside. Coat chicken with Miracle Whip, then cracker crumbs. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 minutes. Turn; cook on medium heat 5 minutes or until chicken is golden brown on both sides and done (170ºF). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe out skillet with paper towel. Add lemon juice and broth to skillet; cook on medium-high heat 6 to 8 minutes or until slightly reduced, stirring occasionally. Add butter and lemon slices; cook and stir on low heat 3 to 4 minutes or until butter is melted and lemons are heated through. Serve over chicken.

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