Lemon chicken saute
4 -6 serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Boneless; skinless chicken breast halves | |
| 3 | tablespoons | Flour |
| ¼ | cup | Margarine |
| ⅓ | cup | Teriyaki sauce |
| 3 | tablespoons | Lemon juice |
| 1 | teaspoon | Minced garlic |
| ½ | teaspoon | Sugar |
Directions
Source: circa 1985 magazine ad
Roll chicken in flour to coat. Melt margarine in 10-inch skillet. Add the chicken and cook on medium heat until lightly browned, 5-7 minutes per side. Remove from pan and set aside. Add to the pan the teriyaki sauce, lemon juice, garlic and sugar and stir, scraping the pan. Return the chicken to the pan and continue to cook about 3 minutes per side or until the chicken is done. Serve over rice.
(This is best if prepared in advance in order to allow the flavors to blend. Just cover tightly with foil and reheat in the oven. It also freezes very well.)
Posted to JEWISH-FOOD digest V97 #319 by fancymom@... (Frances Kahn) on Dec 7, 1997