6 chicken cutlets (about 1 1/2 pounds)
1 medium onion, sliced
8 oz. sliced white mushrooms
1/4 cup olive oil
1 1/2 cups chicken broth
4 tbsp. all-purpose flour
2 tbsp. freshly squeezed lemon juice
2 tbsp. balsamic vinegar
1 1/2 tsp. salt
1/4 tsp. pepper
For a more sophisticated taste, reduce the chicken broth to
1/2 cup, delete the vinegar and add 3/4 cup Marsala wine.
The sweet wine contrasts nicely with the mushrooms.
1. Preheat oven to 450º. 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.
2. Meanwhile, in medium bowl, whisk flour into chicken broth.
Add vinegar, lemon juice, salt and pepper, stirring well.
3. 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.
4. 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.