This was so easy and really, really good. I’ve never been much of a lemon chicken kind of girl. I don’t know why- I like both. I actually had this recipe written in the sidelines of my menu calendar for the past two months, just waiting to be used. I’m glad I did.
Easy Peasy Lemon-Chicken Piccata
What you need:
1 large lemon
4 boneless, skinless chicken breasts
1/4 cup mayo
22 Ritz crackers, finely crushed (about 1 cup)
2 Tbsp. olive oil
2 tsp. chopped fresh parsley (or my standby: dried)
1/2 cup chicken broth
1 Tbsp. butter
Cut 4 thin lemon slices from lemon; squeeze juice from the rest of the lemon. Coat chicken with mayo, then the cracker crumbs.
Heat oil in a large skillet on medium-high heat. Add chicken; cook 5 minutes, turn, cook 5 more minutes or until chicken is golden brown on both sides and done (165*F). 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 minutes or until slightly reduced, stirring occasionally. Add butter and lemon slices; cook and stir on low heat 3 to 4 minutes or until butter is melted and lemons are heated through.
Serve over chicken with hot cooked whole wheat thin spaghetti or angel hair pasta.
Prep: 10 mins; Total: 33 mins; Makes: 4 servings.
Super easy, super good!
My sauce came out a teensy-weensy too lemon-y. It could have used more butter or something to diffuse the strong lemon flavor. Luckily my boys all liked it anyway (except for Jadon- he shuddered whenever he got too much lemon in a bite- kinda funny). So I do recommend tasting the sauce before spooning it over the plates, just to be sure