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.