Tangy Lemon Chicken Skillet

Portions:4
Cooking Time:25 minutes
Share on Facebook Print Recipe

Equipment

  • 10″ skillet

Ingredients

  • 6 chicken breast halves boned and skinned
  • 3 tablespoons all-purpose flour or gluten-free flour, if preferred
  • Non-stick cooking spray
  • ¼ cup margarine or butter
  • ⅓ cup teriyaki sauce
  • 3 tablespoons lemon juice
  • 1 teaspoon fresh garlic minced
  • ½ teaspoon sugar
  • Cooked rice for serving

Instructions

  • Roll each chicken breast in flour to coat evenly.
  • Spray a 10″ skillet with non-stick cooking spray.
  • In the skillet, melt margarine over medium heat.
  • Add the coated chicken breasts to the skillet.
  • Cook over medium heat until the chicken is lightly browned, about 5 to 7 minutes.
  • Turn the chicken breasts and continue to cook until they are lightly browned on the other side.
  • Remove the chicken from the skillet and set it aside.
  • In the same skillet, stir in teriyaki sauce, lemon juice, minced garlic, and sugar.
  • Return the chicken to the skillet and simmer for 3 minutes, allowing the flavors to meld and the chicken to cook through.
  • Turn the chicken once more and continue cooking until it is fork-tender, about 2 to 3 minutes.
  • Serve the tangy lemon chicken over cooked rice.
  • Nutritional Values (per serving):

Notes / Tips / Wine Advice:

Wine Advice:

This tangy lemon chicken pairs well with a crisp and fruity white wine such as Pinot Grigio or a light-bodied Chardonnay.

Nutritional Information

Calories: 300 kcal | Carbohydrates: 15 g | Protein: 30 g | Fat: 12 g | Fiber: 1 g | Sugar: 1 g
————————————————————————————————–
Course Chicken / Main Dish
Cuisine American