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Lemon Chicken Piccata Recipe

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This recipe for Lemon Chicken Piccata, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mitzi Jackson


3 Large lemons, divided
4 Small boneless skinless chicken breasts
1/4 C. mayo with olive oil
22 ritz crackers, finely crushed (art 1 C.)
2 Tbsp. olive oil
2 tsp. chopped parsley
1/2 C. chicken broth
1 Tbs. butter

Cut 4 thin lemon slices from half of 1 lemon; squeeze juice from remaining lemons. Coat chicken with mayo, then cracker crumbs.

Heat oil in large skillet on medium high heat; Add chicken; cook 5 min. on each side.or until chicken
is golden brown. (165) Transfer chicken to platter and sprinkle with parsley. Keep warm.

Add lemon juice and broth to skillet and cook on medium high heat for about 6 min. or until slightly reduced. Stiring occasionally. Add butter and lemon slices. Cook on low heat til butter is melted.
Serve over chicken.




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