4 boneless, skinless chicken breasts
2 T flour
3 T butter
1/4 C terriyaki sauce
2 T lemon juice
3/4 T minced garlic
1/2 t sugar
Flatten chicken to 1/2 in thickness; coat with flour. In a large skillet, cook chicken in butter over medium heat for 4-5 min on each sideor until juices run clear. Remove and keep warm.
Add the terrriyaki sauce, lemon juice, garlic and sugar to the skillet; stir to loosen brown bits. Return chicken to the pan. Bring to a boil. Reduce heat; simmer, uncovered for 2-3 minutes or until heated through.