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Teriyaki-Lemon Chicken

Yankee Plus Dec 2015


Teriyaki-Lemon Chicken
1 vote, 5.00 avg. rating (89% score)
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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.

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  • 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.

Updated Thursday, May 23rd, 2002

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