Adding the fragrant Yuzu fruit juice provides zing on chicken piccata, the beloved Italian American dish featuring thinly pounded and lightly dredged chicken cutlets in a lemony caper sauce.
Start by placing the flour in a shallow bowl. Add the Herbie's Sazon Seasoning and mix with the flour and set aside.
Working with one chicken breast at a time, lightly pound 4 small chicken breasts between 2 sheets of plastic wrap with a rolling pin to ¼ " thick. (if you do not have a meat tenderizer you can us a small frying pan to pound out the chicken breasts).
Add the 1 pounded out chicken breasts at a time, directly into the bowl of flour, shaking off excess flour; transfer to a plate.
Heat 2 tablespoons of Williamson Wines Extra Virgin Olive Oil in a large skillet over medium heat Working in two batches if needed. Cook chicken until golden brown underneath, about 4 min. Repeat the process on the other side. Chicken will almost be cooked through. Transfer to another plate.
Reduce heat to medium. Add remaining olive oil to the skillet and add the thinly sliced garlic and cook for 30 seconds. Pour in ½ cup dry white wine and simmer, stirring occasionally and scrapping the brown bits and until completely reduced, about 1 to 2 min.
Then add ¾ cup chicken broth, 1/2 of the unsalted butter, ½ teaspoon kosher salt, . Cook stirring constantly until butter is all melted and then add 2 teaspoons tamari and 5 tablespoons of yuzu juice.
Return the chicken to the skillet and spoon sauce over the chicken as it slowly rolls. Cook until chicken is cooked through and sauce is slightly reduced.
Remove just the chicken breasts from the pan and arrange in a shallow bowl.
To finish the sauce, add the remaining 2 tablespoons of butter and melt until the sauce is glossy. Serve immediately by pouring it over the chicken breast.