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Ingredients
- 6 chicken cutlets
- 1 medium onion sliced
- 8 oz. sliced white mushrooms
- 1/4 cup olive oil
- 1-1/2 cups chicken broth
- 4 tablespoons all purpose flour
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons balsamic vinegar
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
Preparation
Step 1
Preheat oven to 450 degrees. 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 and 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.