Ingredients
4 boneless skinless chicken breast halves (4 ounces each)2 tablespoons all-purpose flour3 tablespoons butter1/4 cup reduced-sodium teriyaki sauce2 tablespoons lemon juice3/4 teaspoon minced garlic1/2 teaspoon sugar
Preparation
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 a thermometer reads 170°. Remove and set aside.
Add the teriyaki sauce, lemon juice, garlic and sugar to the skillet; stir to loosen browned bits. Return chicken to the pan and heat through.
