Cut half of 1 lemon into 4 thin slices; squeeze juice from remaining 2 1/2 lemons. Coat chicken with Mayo, then cracker crumbs
Heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. Turn; cook on medi heat 5 min. Or until chicken is golden brown on both sides and done (165°F). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.
Add lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. Or until slightly reduced, stirring occasionally. Add butter, lemon slices and capers; cook and stir on low heat 3 to 4 min. Or until butter is melted and lemons are heated through. Serve over chicken.