6 chicken breast halves, boned and skinned
3 tbsp. all-purpose flour
Non-stick cooking spray
1/4 c. margarine
1/3 c. teriyaki sauce
3 tbsp. lemon juice
1 tsp. fresh garlic, minced
1/2 tsp. sugar Rice, cooked
Roll chicken in flour to coat.
Spray 10″ skillet with non-stick spray.
Add margarine and melt.
Add chicken breasts.
Cook over medium heat until chicken is lightly browned, about 5 to 7 minutes.
Turn chicken, cook until lightly browned.
Remove chicken and set aside.
Stir in teriyaki sauce, lemon juice, garlic and sugar.
Return chicken to pan and simmer 3 minutes.
Turn chicken and continue cooking until fork-tender, about 2 to 3 minutes.
Serve over rice.
Serves 4 to 6.