Saturday, June 2, 2012

Easy Lemon-Chicken Piccata

What you need:
1 cup RITZ Crackers, finely crushed
1 tablespoon capers
3 large lemons, divided
2 tablespoons olive oil
1/2 cup chicken broth
4 small boneless skinless chicken breast halves
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 tablespoon butter
2 teaspoons chopped fresh parsley
PREP: 10 minutes / COOK: 25 minutes / SERVES: 4
1. Cut 4 thin slices of lemon and set aside. Squeeze the remaining juice from remaining lemons. Coat chicken with mayonnaise and cracker crumbs.
2. Heat oil in a large skillet on medium-high heat. Add chicken; cook for 5 minutes. turn and cook on medium heat for an additional 5 minutes, or until chicken is golden brown on both sides and cooked through. Transfer chicken to platter and sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with a paper towel.
3. In the skillet add lemon juice and broth; cook on medium-high heat for 6 to 8 minutes, or until slightly reduced. Add butter, lemon slices and capers. Cook and stir on low heat for 3 to 4 minutes. Serve over chicken.
Here's a good idea:
Try serving this recipe over hot cooked angel hair pasta.
Nutrition Facts per serving:
Serving Size: 1 chicken breast. Calories 370, Total Fat 21g., Saturated Fat 5g., Cholesterol 75mg., Sodium 480mg., Carbohydrate 22g., Dietary Fiber 4g., Sugars 4g., Protein 27g.

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