Lemon-Chicken Piccata

Ingredients

• 1 Tbsp butter 
• 1 Tbsp capers 
• 0.5 cup chicken broth 
• 2 tsp parsley fresh chopped
• 3 large lemons divided
• 0.3 cup mayo with olive oil reduced fat mayonnaise kraft
• 2 Tbsp olive oil 
• 22  ritz crackers crushed finely
• 1 lb chicken breasts boneless skinless

Equipment

• frying pan
• paper towels

Directions

1. Cut half of 1 lemon into 4 thin slices; squeeze juice from remaining 2-1/2 lemons. Coat chicken with mayo, then cracker crumbs.
2. Heat oil in large skillet on medium-high heat.
3. Add chicken; cook 5 min. Turn; cook on medium heat 5 min. or until chicken is golden brown on both sides and done (165F).
4. Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.
5. Add lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. or until slightly reduced, stirring occasionally.
6. 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.
7. Serve over chicken.