1Cook chicken breast tenders as directed on box.
2Meanwhile, in 1-quart saucepan, mix 6 tablespoons of the broth, the sugar and garlic salt. Heat to boiling over medium heat, stirring frequently; boil and stir until sugar is dissolved.
3In small bowl, mix remaining 2 tablespoons broth and the cornstarch until smooth. Stir into boiling liquid; cook 1 minute longer, stirring constantly, until mixture thickens. Remove from heat. Stir in lemon peel and lemon juice.
4Serve sauce with chicken; garnish with lemon slices.