Lemon Chicken Piccata

3 large lemons divided
4 small boneless skinless chicken breasts halved
1/4 cup Mayo with olive oil reduced fat
22 ritz crackers finely crushed
2 Tbsp olive oil
2 tsp chopped fresh parsley
1/2 cup chicken broth
1 Tbsp butter

1) cut 4 thin lemon slices from half of 1 lemon, squeeze juice from remaining lemons. coat chicken with Mayo then cracker crumbs

2) heat oil in a large skillet on med high heat add chicken, cook 5 min, turn and cook until chicken is golden brown on both sides. transfer chicken to platter carefully wipe any crumbs from skillet with paper towel.

3) add lemon juice and broth to skipper, cook on med 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 minutes or until butter is melted and lemons heated through. serve over chicken.