Lemon Chicken Piccata Recipe

DIRECTIONS:

1. 3 large lemons, divided
   
2. 4 small boneless skinless chicken breasts (1 lb.)
3. 1/4 cup KRAFT Mayo with Olive Oil
4. 22 round buttery crackers, finely crushed
5. 2 Tbsp. olive oil
6. 2 tsp. chopped fresh parsley
7. 1/2 cup chicken broth
8. 1 Tbsp. butter
9. 1 Tbsp. capers
   

INGREDIENTS:

• Cut half of 1 lemon into 4 thin slices; squeeze juice from remaining 2-1/2 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.
  

KITCHEN TIPS:

• Serve over hot cooked angel hair pasta.
  
• You should get about 3/4 cup juice from the 2-1/2 lemons.
  

This recipe was used with permission from Kraft Foods.