Teriyaki-Lemon Chicken

By Yankee Magazine

May 23 2002

Crispy on the outside, flavorful on the inside, these teriyaki-lemon chicken breasts are great! Serve over rice for a good family supper or a small dinner party.


6 servings


3 whole chicken breasts, boned, skinned, and split
1/4 cup all-purpose white flour
2 to 4 tablespoons unsalted butter
1/3 cup teriyaki sauce
3 tablespoons lemon juice
1 teaspoon minced garlic
1/2 teaspoon 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. Remove the chicken to a plate and keep warm. Add the remaining ingredients to the skillet and mix well. Return the chicken to the skillet and simmer for 3 to 5 minutes. Turn the chicken and simmer for another 3 to 5 minutes, with the pan covered, or until the chicken is cooked through.