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Chicken Breast, Teriyaki Sauté (M, TNT)
Source: Unknown
Serves: 4-6

6 boneless skinless chicken breast halves
3 tbsp. flour
1/4 cup margarine
1/3 cup teriyaki sauce
3 tbsp. lemon juice
1 tsp. minced garlic
1/2 tsp. sugar

Roll chicken in flour to coat. Melt margarine in 10" 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.

Poster's Notes:
This is best 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.

This is probably my very favorite recipe that I got from the list. Not only does my family love it, but all of our friends who have tried it do too.

Posted by Deena Abraham

Nutritional Info Per Serving: N/A