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Lemon Chicken Saute
6 boneless skinless chicken breast halves 3 T. flour Pam no stick spray 1/4 cup butter 1/3 cup teriyaki sauce (Kikkoman) 3 T. lemon juice 1 t. mince fresh garlic 1/2 t. sugar Cooked rice
Roll chicken in flour to coat. Spray skillet with pam. Add butter. Melt. Add chicken breasts. Cook over medium heat until chicken is lightly browned, 5 to 6 minutes. Turn chicken over. Continue cooking until lightly browned (5 to 7 minutes more). Remove chicken. Set aside. Stir in teriyaki sauce, lemon juice, garlic and sugar. Return chicken breasts to pan. Simmer 3 minutes. Turn chicken breasts over. Continue cooking until fork tender, about 2 to 3 minutes. Serve over rice. Serves 3 to 6 Source: My Old Recipes