I fixed this the other night for dinner and decided that I wanted to share the recipe. It actually came from the Betty Crocker web site. The only thing I do differently is double the sauce recipe as it is delicious... Actually the sauce would be perfect over pound cake or angel food as a dessert as well. Use fresh lemons and not the bottled juice. It really does make a difference. Enjoy !!

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


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.
High Altitude (3500-6500 ft): Cook chicken in oil 11 to 13 minutes or until meat thermometer inserted in center of chicken reads 170°F.