Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: flatten chicken to 1/2-in. thickness; coat with flour. in a large skillet, cook chicken in butter over medium heat for 4-5 minutes on each side or until juices run clear. remove and keep warm. add teriyaki sauce, lemon juice, garlic and sugar to the skillet; stir to loosen browned bits. return chicken to the pan. bring to a boil. reduce heat; simmer, uncovered, for 2-3 minutes or until heated through.

Target recipe: combine teriyaki sauce, ginger and garlic powder. pour into large plastic bag with chicken pieces. press air out, tie top securely. turn over several times to coat chicken pieces. refrigerate 8 hours or overnight. remove chicken, reserving marinade. combine egg and 2 tablespoons of reserved marinade, set aside. combine pecans and flour on large plate. dip chicken pieces into egg mixture, then roll in pecan mixture, coating all sides. place chicken pieces, skin side up, on rack placed in large baking pan. bake at 350 degrees for 50 minutes, or until chicken is tender. cool slightly, then serve. or, chill in refrigerator 4 hours or overnight. wrap in foil, and transport packed in ice cooler to your picnic! yields 8 servings.