Easy Lemon-Chicken Piccata

Ingredients

• 3 large lemons, divided
• 4 small boneless skinless chicken breasts (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

Instructions

1. Cut 4 thin slices from one lemon half; squeeze juice from remaining lemons.
2. Coat chicken with mayo, then with cracker crumbs.
3. Heat oil in a large skillet on medium-high; cook chicken 5 minutes, turn, and cook on medium heat 5 more minutes or until golden and cooked through (165°F).
4. Transfer to a platter, sprinkle with parsley, and cover to keep warm.
5. Wipe crumbs from skillet.
6. Add lemon juice and broth to skillet; cook on medium-high 6-8 minutes until slightly reduced, stirring occasionally.
7. Add butter, lemon slices, and capers; cook and stir on low 3-4 minutes until butter melts and lemons are heated through.
8. Serve sauce over chicken.