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Lemon Chicken Teriyaki
SUBMITTED by Bobbi, Lincoln
4-6 boneless, skinless chicken breasts
3 tablespoon flour
1/4 cup butter
1/3 cup Kikkoman teriyaki sauce
3 tablespoon lemon juice
1/8 teaspoon garlic powder
1/2 teaspoon sugar
Pound breasts to flatten the thicker sides. Dredge in flour.
Spray skillet with cooking spray, then melt butter. Add chicken
and cook until lightly brown, turn and continue cooking until
other side is brown and chicken is cooked (5 minutes per side,
give or take, depending how thin you have pounded the breasts).
Remove chicken and set aside. Stir in teriyaki sauce, lemon
juice, garlic, and sugar. Stir until sugar is melted. Return
chicken to pan and simmer 3 minutes, turn and simmer another 2-3
minutes. Serve with Baked Brown Rice (recipe in Side Dishes)
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