STOCKPILE COOKING: LEMON CHICKEN PICCATA

Lemon Chicken Piccata

This recipe sounds fancy but is so simple it makes a great weeknight meal!

what you need

3

large lemons, divided

4

small boneless skinless chicken breast halves (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. Like what you see? Sign up for my FREE daily email!