Posted by: marthabernie | March 1, 2015


Lemon chicken is something I just started making in the last couple of years.  Not sure why it took me so long to add it to my culinary repertoire, but here is a version that is low in fat and easy to make.


4 bonesless skinless chicken breasts

1/4 cup fat free egg product or one egg

2 tablespoons lemon juice

1/2 cup Bisquick low fat mix

1/2 teaspoon paprika

2 tablespoons toasted sesame seeds

1 tablespoon canola or vegetable oil


1/2 cup chicken broth

3 tablespoons sugar

2 tablespoons lemon juice

2 teaspoons cornstarch

1 teaspoon grated lemon peel

2 medium green onions, sliced (2 tablespoons)

Between pieces of plastic wrap, place each chicken breast smooth side down and 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 one gallon resealable food-storage plastic bag, mix Bisquick, paprika and sesame seeds.  Dip chicken in egg mixture, then place in bag.  Shake until chicken breasts are well coated.  In 12 inch skillet, heat oil over medium high heat.  Add chicken and cook 6 to 8 minutes, turning once, until chicken is no longer pink in center.

Meanwhile in 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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