Name: Lemon Chicken Saute
Ingredients: 6 Boneless; skinless chicken breast halves; 3 tb Flour; 1/4 c Margarine; 1/3 c Teriyaki sauce; 3 tb Lemon juice; 1 ts Minced garlic; 1/2 ts Sugar

There can be few more alarming sights than the sight of what we would be were we left to ourselves, of what we are by nature in and of ourselves. It is a sight which few of us are able to bear for any length of time. That is why such experiences are usually brief, pointed but not prolonged. God shows us enough to make us see our need, to break down any illusions we may have had about ourselves. Like a skilled surgeon His knife work is fast, accurate and clean.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish		4	-6 serving

INGREDIENTS

6		Boneless; skinless chicken breast halves
3	tb	Flour
1/4	c	Margarine
1/3	c	Teriyaki sauce
3	tb	Lemon juice
1	ts	Minced garlic
1/2	ts	Sugar

INSTRUCTIONS

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@juno.com (Frances Kahn)
on Dec 7, 1997

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