Weekly Recipe: Saucy Baked Chicken

Doesn't the name just make you want to dive right in?  Or maybe I just prefer my children to be "saucy!"  I can't even guess how long I've had this recipe tucked away in my homemade cookbook notebook but I'm willing to be it's in the neighborhood of 10 years.  I'd never made it until last weekend.  What was I waiting for?  It was delicious.  The chicken stayed super moist and the sauce/gravy was divine.  My only complaint was the consistency.  I wish it were a little thicker but that's easily cured with a little more flour.  I served it with wild rice and green beans and the sauce just oozed all over the plate and made the 2 side items that much more delicious - it tied the whole plate together, if you will.  Colin wouldn't eat the wild rice because it had black things in it.  I started to fuss but had to stop myself because I remember uttering those same words some 30 years ago!  I picked them all out but he just refused it altogether.  He ate enough green beans to make up for it though (:

Saucy Baked Chicken
by:  Time Life

6 chicken breasts (about 1 1/2 lbs)
1 medium onion, sliced
8oz sliced mushrooms
1/4 cup olive oil
1 1/2 cups chicken broth
4 T. flour
2 T. freshly squeezed lemon juice
2 T. balsamic vinegar
1 1/2 tsp salt
1/4 tsp pepper

Preheat oven to 450.  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.

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.