6 chicken breast halves, boned and skinned
3 tablespoons all-purpose flour
Non-stick cooking spray
1/4 cup butter
1/3 cup teriyaki sauce
3 tablespoons lemon juice
1 teaspoon fresh garlic, minced
1/2 teaspoon sugar
Rice, cooked

Roll chicken in flour to coat.

Spray 10″ skillet with non-stick spray.

Add butter 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.