This recipe sounds fancy but is so simple it makes a great weeknight meal!
what you need
large lemons, divided
small boneless skinless chicken breast halves (1 lb.)
cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
RITZ Crackers, finely crushed (about 1 cup)
Tbsp. olive oil
tsp. chopped fresh parsley
cup chicken broth
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.