6 thin boneless, skinless breasts
3 tbsp. flour
1/4 c. butter
1/3 c. teriyaki sauce
3 tbsp. lemon juice
1 tsp. minced garlic
1/2 tsp. sugar

Coat chicken in flour. Melt butter in frying pan. Add breasts. Cook over medium heat until lightly browned, 5 to 7 minutes. Turn chicken over again until lightly browned, 5 to 7 minutes. Remove chicken and set aside. Stir in teriyaki, lemon juice, garlic and sugar. Return chicken to pan and simmer for 3 minutes. Turn breasts over. Cook for 2 to 3 minutes more. Serve over rice. Serves 2 to 4.