Lemon Teriyaki Chicken

• 4 (4 ounce) boneless skinless chicken breast halves
• 2 tablespoons all-purpose flour
• 3 tablespoons butter
• 14 cup teriyaki sauce
• 2 tablespoons lemon juice
• 34 teaspoon minced garlic
• 12 teaspoon sugar

1. Flatten chicken to 1/2-in.
2. thickness; coat with flour.
3. In a large skillet, cook chicken in butter over medium heat for 4-5 minutes on each side or until juices run clear.
4. Remove and keep warm.
5. Add teriyaki sauce, lemon juice, garlic and sugar to the skillet; stir to loosen browned bits.
6. Return chicken to the pan.
7. Bring to a boil.
8. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through.

chicken breast halves, flour, butter, teriyaki sauce, lemon juice, garlic, sugar

Taken from www.food.com/recipe/lemon-teriyaki-chicken-363345 (may not work)