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

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

• 1 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.
• 2 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.
• 3 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).
• 4 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.