6        chicken breast halves, boned and skinned
3        tbsp. all-purpose flour
1/4     C butter
1/3     C teriyaki sauce
3        tbsp. lemon juice
1        tsp. fresh garlic, minced
1/2     tsp. sugar
           rice, white - cooked
           non-stick cooking spray

Roll chicken in flour to coat. Spary 10" skillet with non-stick spray. Add butter and let melt. Add chicken breasts. Cook over medium heat until chicken is lightly browned, about 5-7 minutes. Turn chicken, cook until lightly browned. Remove chicken and set aside. Stir in teriuaki sauce, lemon juice, garlic and sugar with leftover butter. Mix well. Return chicken to pan and simmer 3-5 minutes more. Turn chicken and continue cooking until fork-tender. Place chicken on top of bed of rice and pour over chicken and rice the remaining sauce in pan.