Bone Suckin’ Yaki Chicken Piccata
By :
Nancy Blalock |
| On : | Category :
Bone Suckin' Yaki, Chicken, Holiday, Oven
- 3 tbsp Bone Suckin’® Yaki®
- 2 Chicken Breasts
- 1/4 tsp Sea Salt & Pepper
- 1/4 cup All Purpose Flour
- 1 stick Butter
- 1/3 cup White Wine
- 1/4 cup Lemon Juice
- 2 tbsp Capers
- 1/4 cup Fresh Parsley
1 Medium Bowl
1 Large skillet
Sprinkle the chicken with salt and pepper. Using a medium bowl, dredge in flour. Shake off excess.
Melt 2 tablespoons of butter in a large skillet on medium-high. Add the Chicken. Sauté 2 minutes per side, adding the remaining butter to a skillet as needed. Set the chicken aside.
Add the wine to the skillet and stir while scraping up brown bits in the skillet. Bring the mixture to a boil. Cook for 1 minute.
Stir in the lemon juice, capers and Bone Suckin’® Yaki®. Return the Chicken to the skillet. Cook 4 more minutes. Sprinkle the chicken with parsley before serving. Enjoy!
- 3 tbsp Bone Suckin’® Yaki®
- 2 Chicken Breasts
- 1/4 tsp Sea Salt & Pepper
- 1/4 cup All Purpose Flour
- 1 stick Butter
- 1/3 cup White Wine
- 1/4 cup Lemon Juice
- 2 tbsp Capers
- 1/4 cup Fresh Parsley
1 Medium Bowl
1 Large skillet
Sprinkle the chicken with salt and pepper. Using a medium bowl, dredge in flour. Shake off excess.
Melt 2 tablespoons of butter in a large skillet on medium-high. Add the Chicken. Sauté 2 minutes per side, adding the remaining butter to a skillet as needed. Set the chicken aside.
Add the wine to the skillet and stir while scraping up brown bits in the skillet. Bring the mixture to a boil. Cook for 1 minute.
Stir in the lemon juice, capers and Bone Suckin’® Yaki®. Return the Chicken to the skillet. Cook 4 more minutes. Sprinkle the chicken with parsley before serving. Enjoy!
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