Teriyaki Lemon Chicken Cutlets
Servings 2-4
INGREDIENTS:
4 small boneless skinless chicken breasts (pounded to about half the thickness)
1/3 cup all-purpose flour (combined with 1/2 teaspoon fresh ground black pepper and 1 teaspoon garlic powder)
4 tablespoons butter
1/4 cup teriyaki sauce
3 tablespoons fresh lemon juice
1 large garlic clove, minced
1/2 teaspoon sugar
INSTRUCTIONS:————————————
In a shallow bowl combine the flour with seasonings.
Coat the chicken in the flour mixture on both sides.
In a large skillet, cook chicken in butter over medium heat for 4-5 minutes on each side or until no longer pink; remove to a plate and keep warm.
Add the teriyaki sauce, lemon juice, garlic and sugar to the skillet; stir with a wooden spoon to loosen browned bits.
Return chicken to the skillet; bring to a simmer.
Reduce heat to low and simmer,uncovered for 2-3 minutes or until heated through.
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Tags: chicken breast
What a great original recipe!!