LEMON CHICKEN PICCATA

3 large lemons

4 (1 lb total) boneless skinless chicken breast halves
1/4 cup mayonnaise
3/4 cup Ritz-type cracker crumbs (or your favorite low-carb crackers)
2 tbsp olive or coconut oil
2 tsp chopped fresh parsley
1/2 cup chicken broth
1 tbsp butter

Cut 1 lemon in half and then cut 4 thin slices from one of the halves; set aside. Squeeze the juice from the remaining lemons.

Coat the chicken with the mayonnaise then coat with the cracker crumbs.

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side. Chicken should be golden brown on both sides and cooked through. Transfer to a platter and cover to keep warm.

Using a paper towel, wipe up any crumbs from the skillet; add the lemon juice and broth to the skillet. Cook mixture on medium-high for 6 to 8 minutes or until slightly reduced; stir occasionally during cooking. Add the butter and the reserved lemon slices; cook and stir over low heat for 3 to 4 minutes until butter is melted and lemons are heated through.

To serve, pour the sauce over the chicken and sprinkle with the chopped parsley.

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