Recipe from Lauren’s Kitchen

This was excellent! It had such a great flavor – and the chicken was so moist and tender, I was able to cut it with my fork. πŸ™‚ And it’s healthy! πŸ™‚

Ingredients:
2 chicken breasts
1 small onion, sliced
4-5 sliced button mushrooms
1/8 c olive oil
3/4 c chicken broth
2 T flour
1 T lemon juice
1 T balsamic vinegar
Salt and pepper, to taste

Directions:
Preheat oven to 450.

Pour oil into casserole dish, then add the chicken, mushrooms and onions – sprinkle with salt and pepper. Toss to coat.

Place into oven for 5 minutes. Turn chicken and stir veggies, and bake for another 5 minutes.

In the meantime, whisk the flour into the chicken broth. Then mix in the lemon juice, vinegar and some salt & pepper.

Once the chicken has cooked for 10 minutes, pour in the broth mixture. Cover and bake another 10 minutes.

Remove cover, stir the veggies around, and bake 10 more minutes, until broth is thick and bubbly.

Turn on the broiler, flip the chicken, move oven rack to the top of the oven, and broil for about 3-5 minutes until the chicken is golden brown.

I served this with roasted russet potatos seasoned with cumin and ground coriander.

And grilled zucchini strips seasoned with salt & pepper and dill.

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