Lemon Teriyaki Chicken

4 boneless skinless chicken breast halves

2 tablespoons all-purpose flour

3 tablespoons butter

1/4 cup teriyaki sauce

2 tablespoons lemon juice

3/4 teaspoon minced garlic

1/2 teaspoon sugar

1. Flatten chicken to 1/2 inch thickness; coat with flour. In a large skillet, cooker chicken in butter over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.

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

Ready in 25 minutes. Serves 4.