- 6 chicken cutlets, or 3-4 breasts - 1 medium onion, sliced
- 8 oz. sliced mushrooms (optional)
- 1/4 c. olive oil
- 1/5 c. chicken broth
- 4 tbsp. all-purpose flour
- 2 tbsp. lemon juice
- 2 tbsp. balsalmic vinegar
- 1 1/2 tsp salt
- 1/4 tsp. pepper
::Directions::
Preheat oven to 450F. Pour oil into large roasting (I used 9 x 13) pan. Add chicken, onions, (mushrooms), turning to coat with oil. Bake 5 mins; turn chicken over and stir vegetables. Bake an additional 5 mins.
Meanwhile, in medium bowl, whisk flour into chicken broth. Add vinegar, lemon juice, salt and pepper, stirring well.
When chicken has cooked for 10 mins, add broth mixture to roasting pan, cover with foil and bake 10 mins. Remove foil; stir vegetables and bake, uncovered, until sauce bubbles and is slightly thickened, about 10 mins.
Heat broiler. Turn chicken over. Place pan 6 inches from heat and broil until chicken just starts to turn golden, about 3-5 minutes. Serve immediately
Meanwhile, in medium bowl, whisk flour into chicken broth. Add vinegar, lemon juice, salt and pepper, stirring well.
When chicken has cooked for 10 mins, add broth mixture to roasting pan, cover with foil and bake 10 mins. Remove foil; stir vegetables and bake, uncovered, until sauce bubbles and is slightly thickened, about 10 mins.
Heat broiler. Turn chicken over. Place pan 6 inches from heat and broil until chicken just starts to turn golden, about 3-5 minutes. Serve immediately
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