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) for garnish
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 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.