Chicken Piccata

I love chicken piccata. I found out, the last time I made it, Reed hates it! So I thought to myself, "This shall be the only time I ever make it!!" :( That made me all sorts of sadz.

He is great about trying anything, and oftentimes will like things that I had no clue would appeal to him. Cooking to me is all about learning and adapting things to your palate and the palates of your family and friends.

Ok, so then I thought "He isn't crazy about lots of lemon flavor... ok, so lets see what we can do to make it still piccata, but without as much of the strong lemony flavor."

So, this is it! :) He loved it! :D

*Btw, I am still loving my Goodwill plates!! :D

Chicken Piccata

*2 large lemons, divided
*4 small boneless skinless chicken breasts (1 lb)
*1/4 cup Miracle Whip Calorie-Wise Dressing
*1 cup of finely crushed wheat Breton crackers
*1/8 cup grated parmesan cheese
*2 Tbsp. olive oil
*2 tsp. chopped fresh parsley
*3/4 cup 25%-less-sodium chicken broth
*1/4 cup brined capers, rinsed
*1/8 cup parmesan cheese
*1 Tbsp. butter
*8 oz cooked angel hair pasta


Cut 4 thin lemon slices from half of 1 lemon. Squeeze juice from remaining lemons; set aside. Mix cracker crumbs and parmesan cheese together. Coat chicken with Miracle Whip, then dreg in cracker crumb mixture.

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, capers 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. Add the 1/8 cup of Parmesan cheese right before plating.

Plate angel hair pasta, top with chicken and spoon lemon broth mixture over the top.