Lemon Chicken – In Progress

Lemon Chicken – In Progress

This recipe goes best with fried rice, though plain white rice and vegetables on the side is also acceptable. Broccoli would make a good side vegetable for this dish.


3 boneless, skinless chicken breasts
2/3 c. Bisquick pancake mix, in zip top bag
1 egg, beaten
3 tbsp. butter, melted


1 c. granulated white sugar
2 c. water
½ tsp. “Better Then Bouillon” chicken base
1 clove garlic, diced
9 tbsp. lemon juice
3 tsp. lemon zest (peel)
3 tbsp. corn starch
4 tsp. cold water

Preparing the Chicken

Preheat the oven to 450 degrees.
Cut breasts in half length-wise and batter in egg.
Place chicken in ziptop bag, half at a time, and shake bag to coat.
Prepare a baking sheet with aluminum foil and Pam.
Arrange on baking sheet and drizzle melted butter on top.
Cook 6 min, then flip chicken pieces to cook another 6 min. Change to “broil” and cook additional two minutes, then remove and let rest. Chicken should no longer be pink inside, but juice is acceptable.

Preparing the Sauce

Boil water in sauce pot, then add sugar. Do not add anything else until sugar is dissolved.
Add chicken base, garlic, lemon juice and zest in order, one at a time and within a few minutes of each other
Let cook while preparing corn starch and water slurry (to avoid lumps in sauce)
With sauce on high heat add slurry and mix until sauce thickens or 30 seconds, whichever is longer.
Serve chicken with sauce drizzled on top.


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