Serving Size: 6
Ingredients:
6 chicken breast halves, boned and skinned
3 tablespoons all-purpose flour
Non-stick cooking spray
1/4 cup margarine
1/3 cup teriyaki sauce
3 tablespoons lemon juice
1 teaspoon fresh garlic, minced
1/2 teaspoon sugar
Cooked rice
Directions:
- 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.
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