|Lemon juice||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Onion powder||1⁄4 Teaspoon|
|Chili powder||1⁄8 Teaspoon|
|Skinless boneless chicken breast||1 Large, halved lengthwise|
|All purpose flour||1 1⁄2 Teaspoon|
|Brown sugar||1 Teaspoon|
|Ground red pepper||1 Dash|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Cooked vegetables||1 Cup (16 tbs)|
In an 8x8x2-inch or 10x6x2-inch non-metal baking dish combine butter or margarine, lemon juice, coriander, onion powder, and chili powder.
Micro-cook, uncovered, on 100% power (high) for 45 seconds or till butter or margarine is melted.
Stir to mix well.
Dip chicken breast halves in butter mixture to coat well.
Arrange in the dish.
Cook, covered loosely with waxed paper, on high for 4 to 6 minutes or till chicken is no longer pink, turning pieces over and rearranging once.
Transfer chicken to a serving platter, reserving liquid.
Keep chicken warm.
For sauce, in a 2-cup glass measure combine flour, brown sugar, and red pepper.
Stir in reserved liquid till smooth.
Add chicken broth.
Cook, covered, on high for 1 to 2 minutes or till the mixture is thickened and bubbly, stirring every 30 seconds.
Cook for 30 seconds more.
Serve the sauce over chicken and cooked vegetables, if desired.
Garnish with lemon slices, if desired.