Updated Thursday, May 23rd, 2002
Yield: 6 servings
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.
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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