3 boneless, skinless chicken breasts
1/4 cup all-purpose white flour
3 tb extra virgin olive oil
1/3 cup teriyaki (or light teriyaki) sauce
3 tb lemon juice
2 cloves minced garlic
1/2 t white sugar

Roll the chicken in the flour to coat. Melt the butter in a large heavy skillet over medium heat. Add the chicken and brown on both sides, about 7 minutes per side. Combine the remaining ingredients and pour over the chicken. Cover the skillet and simmer for about 8 minutes, then turn the chicken and simmer, with the pan covered, until the chicken is cooked through.

Adapted From Yankee Magazine's
Church Suppers & Potluck Dinners

Cari Marchese
North Parish Church of North Andover, Unitarian Universalist
North Andover, Massachusetts