LEMON CHICKEN SAUTE

LEMON CHICKEN SAUTE

6 chicken breast halves, boned and skinned

3 tbsp. all-purpose flour Non-stick cooking spray 1/4 c. margarine

1/3 c. teriyaki sauce 3 tbsp. lemon juice

1 tsp. fresh garlic, minced 1/2 tsp. sugar

Rice, cooked

Roll chicken in flour to coat. Spray 10" skillet with non-stick spray. Add margarine and melt. Add chicken breasts. Cook over medium heat until chicken is lightly browned, about 5 to 7 minutes. Turn chicken, cook until lightly browned. Remove chicken and set aside. Stir in teriyaki sauce, lemon juice, garlic and sugar. Return chicken to pan and simmer 3 minutes. Turn chicken and continue cooking until fork-tender, about 2 to 3 minutes. Serve over rice. Serves 4 to 6.