Light Lemon-Sesame Chicken
By lindsay-2
Find more recipes at:
bettycrocker.com
January 8, 2013
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Ingredients
- free egg product or 1 egg 2 tablespoons lemon juice 1/2 cup Bisquick Heart Smart® mix 1/2 teaspoon paprika 2 tablespoons toasted sesame seed 1 tablespoon canola or vegetable oil 1/2 cup chicken broth (from 32
- oz carton) 3 tablespoons sugar 2 tablespoons lemon juice 2 teaspoons cornstarch 1 teaspoon grated lemon peel 2 medium green onions, sliced (2 tablespoons)
Details
Servings 4
Adapted from keyingredient.com
Preparation
Step 1
Directions
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 small bowl, beat egg product and 2 tablespoons lemon juice with fork or wire whisk. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, paprika and sesame seed.
Dip chicken into egg mixture, then place in mixture in bag. Shake until chicken breasts are well coated.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center.
Meanwhile, in 1-quart saucepan, heat all sauce ingredients except onions over medium heat, stirring occasionally, until thickened and bubbly. Spoon sauce over chicken before serving; sprinkle with onions.
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 small bowl, beat egg product and 2 tablespoons lemon juice with fork or wire whisk. In 1-gallon resealable food-storage plastic bag, mix Bisquick mix, paprika and sesame seed.
Dip chicken into egg mixture, then place in mixture in bag. Shake until chicken breasts are well coated.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center.
Meanwhile, in 1-quart saucepan, heat all sauce ingredients except onions over medium heat, stirring occasionally, until thickened and bubbly. Spoon sauce over chicken before serving; sprinkle with onions.
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