Easy Lemon-Chicken Piccata
Crispy chicken, fresh lemon juice and parsley for an easy weeknight dinner or everyday entertaining.
- 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
Preparation time 35mins
Cooking time 35mins
Adapted from kraftcanada.com
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.