This recipe was quite tasty — we enjoyed it immensely served over pasta tossed with olive oil.
We’ll make this one again!
Saucy Baked Chicken
4-6 chicken cutlets (I used 3 chicken breasts I had left in the freezer)
1 medium onion, sliced
8 ounces sliced white mushrooms
1/4 cup olive oil
1 and 1/2 cups chicken broth
4 TBSP all purpose flour
2 TBSP lemon juice
2 TBSP balsamic vinegar
1 and 1/2 tsp salt
1/4 tsp pepper
1 medium onion, sliced
8 ounces sliced white mushrooms
1/4 cup olive oil
1 and 1/2 cups chicken broth
4 TBSP all purpose flour
2 TBSP lemon juice
2 TBSP balsamic vinegar
1 and 1/2 tsp salt
1/4 tsp pepper
Directions
– Preheat oven to 450.Pour oil into a casserole dish.
– Add chicken, onion and mushrooms, turning to coat with oil.
– Bake 5 minutes; turn chicken over and stir vegetables.
– Bake an additional 5 minutes.
– Meanwhile, in a medium bowl, whisk flour into chicken broth.
– Add vinegar, lemon juice, salt and pepper, stirring well.
– When chicken has cooked for 10 minutes, add broth mixture to casserole dish, cover with foil and bake 10 minutes.
– Remove foil; stir vegetables and bake, uncovered, until sauce bubbles and is slightly thickened, about 10 minutes.
– Heat broiler. Turn chicken over. Place dish 6 inches from heat and broil until chicken just starts to turn golden, about 3-5 minutes.
– Serve immediately.
