Betty Crocker Lemon Chicken

A family dinner favorite. Can sub honey for corn syrup. Reposted from here.

Ingredients:

4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1 egg white
1 tsp water
1/4 cup all purpose flour
1 tsp baking soda
1/4 to 1/2 tsp ground red pepper flakes (optional)
Cooking spray
1/2 lemon, cut into thin slices
1 medium green onion, chopped (1 tablespoon) (optional)

Chinese Lemon Sauce:
1/4 cup sugar
1/3 cup chicken broth
1 tsp grated lemon peel
3 Tbsp lemon juice
2 Tbsp light corn syrup
2 Tbsp rice vinegar
1/4 tsp salt
1 clove garlic, finely chopped
2 tsp cornstarch
2 tsp cold water

Directions:

Cut each chicken breast half crosswise in half. Mix egg white and water in medium glass or plastic bowl. Add chicken; turn chicken to coat both sides. Let stand 10 minutes.

Heat oven to 450°. Spray nonstick cookie sheet with cooking spray. Remove chicken from egg mixture; discard egg mixture. Mix flour, baking soda and red pepper in resealable plastic bag. Add 1 chicken piece at a time. Seal bag; shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.

Bake uncovered 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with lemon slices and green onion.



For Chinese Lemon Sauce
Heat all ingredients except cornstarch and cold water to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.

Serves 8.