What
you need,
3
lemons
2
boneless skinless chicken breasts
2
tbsp. miracle whip salad dressing
22
Ritz crackers, finely crushed
1
tbsp. olive oil
1/2
cup low sodium chicken broth
1
tbsp. butter
1
tbsp. capers
1
tbsp. chopped fresh parsley, optional
Fresh
grated Parmesan cheese
1
lb. spaghetti or any thin pasta
Cut
one lemon in half and slice one half into 4 thin slices, set aside.
Juice
the remaining lemon half, plus the other 2 lemons. I got about ½ cup of juice.
Trim
the chicken of any fat and pat dry with a paper towel. Use 1 tablespoon of miracle
whip to coat each breast in a thin layer.
Press
the chicken into the crushed Ritz crackers to coat with the crumbs.
Cook
the pasta in a large pot of boiling water, according to package directions.
Drain
and set aside.
Heat
the oil in a large skillet over medium high heat.
Cook
the chicken for 5 minutes, or until golden brown, then flip and cook another 5 minutes
or so until the chicken is cooked through.
Remove
the chicken from the pan and place on a plate, loosely cover with foil to keep
warm.
Wipe
out the pan with a paper towel. Add in the lemon juice and chicken stock. Cook for
6-8 minutes until the liquid reduces by about a third, stirring
occasionally. Stir in the butter, lemon
slices and capers. Cook for 3-5 minutes until the butter is melted and the
lemons are heated through.
Serve
the chicken over pasta with the sauce, garnish with parsley and a little fresh
grated Parmesan cheese.
Jen of My Tiny Oven
