Lemon Teriyaki chicken

4 boneless skinless chicken breast halves (4 oz each)
2 T flour
3 T butter
1/4 c teriyaki 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 minutes on each side or until juices run clear. Remove and keep warm.

Add the teriyaki sauce, lemon juice, garlic and sugar to the skillet; stir to loosen browned bits. Return the chicken to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. 4 servings.

231 calories, 11 g fat