Lemon Teriyaki Chicken

1 lb. boneless skinless chicken breast halves cut into long strips
flour for dredging (just dump about a cup into a shallow pan)
6 T. butter
1/2 c. teriyaki sauce
4 T. lemon juice
3/4 tsp. minced garlic
1 tsp. sugar

Dredge the chicken in flour. In a large skillet, cook the chicken in the butter over medium heat until golden brown and cooked through. Remove the chicken and keep warm. Add the teriyaki sauce, lemon juice, garlic and sugar to the skillet. Stir to loosen the browned bits of chicken from the bottom of the pan and cook the sauce until it starts to get shiny and starts to thicken. Return the chicken to the pan and simmer uncovered for 1-3 minutes minutes, until the chicken is heated through and the sauce is thick.

Serve this over rice.

Add-in ideas: You could toss in some already lightly steamed broccoli at the same time you put the chicken back in the sauce to heat. Can also add in a package of yakisoba noodles at the end too. YUM!

Stephanie