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Name: Saucy Baked Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: not set
Ingredients: 6 11 1/2 lbs Chicken breasts boneless and skinless Cutlets; 1 whole Onion (medium) Sliced; 8 ounces White mushrooms Sliced; 1/4 cup Olive oil; 1 1/2 cups Chicken broth; 4 tablespoons All purpose flour; 2 tablespoons Fresh lemon juice; 1 1/2 teaspoon Salt; 2 tablespoons Balsamic Vinegar; 1/4 teaspoon Pepper

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INGREDIENTS

6 11 1/2 lbs Chicken breasts boneless and skinless ; Cutlets
1 whole Onion (medium) ; Sliced
8 ounces White mushrooms ; Sliced
1/4 cup Olive oil
1 1/2 cups Chicken broth
4 tablespoons All purpose flour
2 tablespoons Fresh lemon juice
1 1/2 teaspoon Salt
2 tablespoons Balsamic Vinegar
1/4 teaspoon Pepper

INSTRUCTIONS

1. Preheat oven to 450º.

2. Pour oil into large roasting pan.

3. Add chicken, onion and mushrooms, turning to coat with oil.

4. Bake five (5) minutes.

5. Turn chicken over and stir vegetables.

6. Bake an additional five (5) minutes.

7. Meanwhile, in medium bowl, whisk flour into chicken broth.

8. Add vinegar, lemon juice, salt and pepper, stirring well.

9. when chicken has cooked for 10 minutes, add broth mixture to roasting pan.

10. Cover with foil and bake 10 minutes.

11. Remove foil and stir vegetables and bake, uncovered, until sauce bubble and is slightly thickened (about 10 minutes).

12. Heat broiler.

13. Turn chicken over.

14. Place pan six (6) inches fro heat and broil until chicken just starts to turn golden (about 3-5 minutes).

15. Serve immediately.

NOTES

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Saucy Baked Chicken

6 11 1/2 lbs Chicken breasts boneless and skinless Cutlets
1 whole Onion (medium) Sliced
8 ounces White mushrooms Sliced
1/4 cup Olive oil
1 1/2 cups Chicken broth
4 tablespoons All purpose flour
2 tablespoons Fresh lemon juice
1 1/2 teaspoon Salt
2 tablespoons Balsamic Vinegar
1/4 teaspoon Pepper

1. Preheat oven to 450º.
2. Pour oil into large roasting pan.
3. Add chicken, onion and mushrooms, turning to coat with oil.
4. Bake five (5) minutes.
5. Turn chicken over and stir vegetables.
6. Bake an additional five (5) minutes.
7. Meanwhile, in medium bowl, whisk flour into chicken broth.
8. Add vinegar, lemon juice, salt and pepper, stirring well.
9. when chicken has cooked for 10 minutes, add broth mixture to roasting pan.
10. Cover with foil and bake 10 minutes.
11. Remove foil and stir vegetables and bake, uncovered, until sauce bubble and is slightly thickened (about 10 minutes).
12. Heat broiler.
13. Turn chicken over.
14. Place pan six (6) inches fro heat and broil until chicken just starts to turn golden (about 3-5 minutes).
15. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (113g)
Recipe Makes: 6 Servings

Calories: 57
Calories from Fat: 23 (40%)

Amt Per Serving		% DV

	Total Fat 2.6g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 235.5mg		8 %
Potassium 173.2mg		5 %
Total Carbohydrate 7.4g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 6.4g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 57

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