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Lemon Ginger Chicken

Add a little zest when you serve chicken breasts by using this quick and easy skillet recipe.

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( 91 Ratings)

91 Ratings

5 Stars 34%

4 Stars 27%

3 Stars 25%

2 Stars 13%

1 Stars

Member Reviews ( 3 )

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Prep Time 35 min
Total Time 35 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 155 ),

% Daily Value

Total Fat: 17 g; 17 %
(Saturated Fat 3 g, 3 % ),
Cholesterol: 75 mg; 75 %;
Sodium: 310 mg; 310 %;
Total Carbohydrate: 26 g; 26 %
(Dietary Fiber 0g 0% ),
Protein: 28 g; 28 %

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 2%;
Calcium: 6%;
Iron: 10%;

Exchanges:

2 Starch; 3 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 9/23/2012 2:56:11 PM REPORT ABUSE Cindi M said:

Rating:

This recipe has become our go-to recipe for lemon chicken. I do add lemon zest to the batter & to the sauce. I also cut up the chicken into bite-size pieces.

This reply was: Helpful Inspiring

Posted 9/5/2012 6:14:24 PM REPORT ABUSE bramirez said:

Rating:

This is a quick and simple dish to prepare. My husband loved it. I would defiently made it again and again.

This reply was: Helpful Inspiring

Posted 5/22/2011 7:02:53 PM REPORT ABUSE AndreaNewman said:

Rating:

Yum! This was a delicious recipe. My husband and I both enjoyed this and it was simple for me to make. I might have him cook it next time! We served it with a green bean casserole and I'd love to add some crusty rolls next time. I'll definitely be making this again.

This reply was: Helpful Inspiring