Easy Lemon-Chicken Piccata

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prep time

10 min

total time

33 min

makes

4 servings, 1/4 recipe (149 g) each

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photo by:

kraft

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What You Need

3 large lemons, divided

4 small boneless skinless chicken breasts (1 lb./450 g)

1/4 cup Miracle Whip Calorie-Wise Spread

22 Ritz Crackers, finely crushed (about 1 cup)

2 Tbsp. olive oil

2 tsp. chopped fresh parsley

1/2 cup 25%-less-sodium chicken broth

1 Tbsp. butter

Make It

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 min. Turn; cook on medium heat 5 min. 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 min. or until slightly reduced, stirring occasionally. Add butter and lemon slices; cook and stir on low heat 3 to 4 min. or until butter is melted and lemons are heated through. Serve over chicken.

kraft kitchens tips

Special Extra

Add 1 Tbsp. capers to skillet with butter and lemon slices.

Serving Suggestion

Serve over hot cooked angel hair pasta.

Note

You should get about 3/4 cup juice from the 2-1/2 lemons.

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rating

I think I heated my oil too much, because like other reviewers the crust burned before the chicken was cooked through. I called it "Blackened Lemon-Chicken"... it was still good though! Maybe my chicken breasts were too big too... who knows. I'd try it again.
posted by krob.08 | on 3/30/2011

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I would definately cut the chicken breasts thinner to keep it from burning. The lemon flavour was a little too intense for my liking.
posted by mking01 | on 3/30/2011

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I cooked this recipe with large, and not small chicken breasts, as the recipe calls for. It took about 10 extra minutes. I was cooking the chicken at about 7, so it did not burn. It was was excellent. We served it with a side of rice
posted by juniperjune | on 3/26/2011

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the time it takes to cook the chicken and i find it burns to quickly, i would suggest to pre cook the chicken and then do the cracker mayo thing in the fry pan to get your golden brown and put your sauce with it for a few mins
posted by jasonshiplack | on 3/23/2011

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This was a very good recipe. Do not cook on too high a temperature. Very good served on top of rice.
posted by teresaschikurski | on 3/19/2011

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Excellent! So quick and easy to make. Definitely will make it again!
posted by jan.barton | on 3/18/2011

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Super delicious. The sauce is fantastic. We loved it.
posted by sweetmommy2007 | on 3/17/2011

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I really enjoyed this! I loved how lemon-y it was. I would have liked the sauce to be a bit thicker but maybe I just didn't let it reduce long enough.
posted by meganfriesen | on 3/16/2011

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I made this tonight for my family of 5. My husband and 3 teens just LOVED it. I will be adding this one to my personal cookbook.
posted by kimlorraine | on 3/16/2011