6 boneless skinless chicken breast halves
3 Tbsp flour
1/4 cup margarine
3 Tbsp lemon juice
1 tsp minced garlic
1/2 tsp sugar
Roll chicken in flour to coat. Melt margarine in 10-inch skillet. Add the chicken and cook on medium heat until lightly browned, 5-7 minutes per side. Remove from pan and set aside. Add to the pan the teriyaki sauce, lemon juice, garlic and sugar and stir, scraping the pan. Return the chicken to the pan and continue to cook about 3 minutes per side or until the chicken is done. Serve over rice.
NOTE: This is excellent if prepared in advance in order to allow the flavors to blend. Just cover tightly with foil and reheat in the oven. It also freezes very well.