Lemon Teriyaki Chicken

2-3 boneless skinless chicken breast cut into bite size pieces
1 cup flour for dredging
6 T. butter (use unsalted if you don't like your food somewhat salty)
1/2 c. teriyaki sauce
4 T. lemon juice
3/4 tsp. minced garlic
1 tsp. sugar

Dredge the chicken in flour. In a large skillet, cook the chicken in the butter over medium heat until golden brown and cooked through. Remove the chicken and keep warm. Leave about 3 TBSP butter in pan, drain off the rest. In a bowl, mix together teriyaki sauce, lemon juice, garlic and sugar. Add to the skillet. Stir to loosen the browned bits of chicken from the bottom of the pan and cook the sauce until it starts to get shiny and starts to thicken. Return the chicken to the pan and simmer uncovered for 1-3 minutes, until the chicken is heated through and the sauce is thick.