Lemon Teriyaki Chicken

Jullian Pexton

4 boneless chicken breasts
2 TBL flour
3 TBL butter
¼ cup teriyaki sauce
2 TBL lemon juices
¾ TSP minced garlic
½ TSP Sugar

Flatten Chicken to ½ in thickness Coat with flour. In a large skillet cook chicken in butter over medium heat for 4-5 min on each side or until juices run clear. Remove chicken, keep warm.

Add teriyaki sauce, lemon juice, garlic and sugar to the skillet. Stir to loosen browned bits. Return the chicken to the pan. Bring to a boil. Reduce hear simmer uncovered for 2-3 min until heated through.

Note: If you like a thicker sauce, make a half to a full recipe more.