Friday, April 10, 2009

Saucy Baked Chicken

This recipe is goooooood. I made it tonight for my family and it was a huge hit. I made about 12 pieces of chicken for 6 people and they all disappeared quickly! I omitted the lemon juice because I was cooking at my parents' house and they unfortunately didn't have lemons like they originally thought they did. It was excellent even without them! I doubled the recipe but kept the olive oil amount the same in an effort to cut back on calories/fat and the taste was still amazing!


4-6 chicken cutlets
1 medium onion, sliced
8 ounces sliced white mushrooms
1/4 cup olive oil
1 and 1/2 cups chicken broth
4 TBSP all purpose flour
2 TBSP lemon juice
2 TBSP balsamic vinegar
1 and 1/2 tsp salt
1/4 tsp pepper


Preheat oven to 450.

Pour oil into a casserole dish. 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 a 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 casserole dish, 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 dish 6 inches from heat and broil until chicken just starts to turn golden, about 3-5 minutes. Serve immediately.

**5 Weight Watchers points per 3 oz. chicken cutlet with sauce.

1 comment:

  1. I have made this recipe quite a number of times over the years and have to say that is SOOO good. My husband often asks for this recipe when he is in the mood for chicken Marsala and we don't have the stuff to make it in the house. Just wanted you to know what a great recipe this is.