Saucy Baked Chicken

Prep time: 10 min. Cook time: 45 min.

Serves 6.

6 chicken cutlets (about 1 1/2 lbs)

1 medium onion, sliced

8 oz sliced white mushrooms

1/4 cup olive oil

1 1/2 cups chicken broth

4 Tbs. all-purpose flour

2 Tbs. freshly squeezed lemon juice

2 Tbs. balsamic vinegar

1 1/2 tsp. salt

1/4 tsp. pepper

Preheat oven to 450 F.  Pour oil into large roasting pan.  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 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 roasting pan, 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 pan 6 inches from heat and broil until chicken just starts to turn golden, about 3-5 minutes.  Serve immediately.

Notes:

- I only used about 1 lb. of chicken breasts and cut them into smaller (though not bite-sized) pieces.  This made about 5 servings.

- Bottled lemon juice worked just fine.

- I had about 1/4 of a large red onion in my fridge, so I used that instead of 1 medium onion.

- I didn't have a lot of mushrooms on hand (5 medium), but the recipe worked just fine.  Still, we like mushrooms, so next time I'll go for the full 8 oz.

- We ate this over angel hair pasta, and it was good!  It would probably be good over rice or other pastas, too.

- I used a glass casserole dish instead of my roasting pan.  No big deal.