Lemon Ginger Chicken

4 boneless skinless chicken breasts (1 1/4 lb)
1/2 cup Original Bisquick® mix
1/4 cup Progresso® plain bread crumbs
1 tablespoon grated lemon peel
1/2 teaspoon grated gingerroot
1/2 cup water
3 tablespoons vegetable oil

Lemon Ginger Sauce

1/4 cup lemon juice
1/4 cup water
3 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon grated gingerroot
1 drop yellow food color
Lemon slices, if desired

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

In shallow bowl, mix Bisquick mix, bread crumbs, lemon peel and gingerroot. Pour 1/2 cup water into another shallow bowl. Dip chicken into water, then coat with Bisquick mixture.

In 12-inch nonstick skillet, heat oil over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

Meanwhile, in 1-quart saucepan, mix lemon juice, 1/4 cup water, the sugar, cornstarch, gingerroot and food color. Cook over medium heat, stirring occasionally, until thickened and bubbly. Pour sauce over chicken. Garnish with lemon slices.


Before work in the morning, flatten chicken breasts, wrap in plastic wrap and refrigerate. Make the breading mixture and cover. If you have time, you can make the sauce, too, then refrigerate. When you get home, sit down to dinner in less than 15 minutes!

Cut the chicken crosswise into 1/2-inch slices before serving, and garnish with maraschino cherries.

Look for jars of grated gingerroot in water in the produce section. The fresh flavor and convenience can’t be beat. You can also grate fresh gingerroot ahead of time and freeze, then use as needed.

via Lemon Ginger Chicken Recipe from Betty Crocker.