Thursday, November 5, 2009

Wok's For Dinner: Saucy Baked Chicken

This is a meal that I don't make too often, but it always comes out really tasty.

Saucy Baked Chicken

4 boneless, skinless chicken breasts
1 medium onion, sliced
1 can sliced mushrooms
1/4 cup olive oil
1 1/2 cups chicken broth
4 Tbsp all-purpose flour
2 Tbsp lemon juice
2 Tbsp balsamic vinegar
1 1/2 tsp salt
1/4 tsp ground black pepper

Preheat oven to 450 degrees. 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 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 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.

If freezing: Cook chicken as indicated above. Allow to cool then place chicken, vegetables and broth mixture into a gallon-size freezer bag. Squeeze out air, seal and freeze. Thaw 24-48 hours in refrigerator. Heat in microwave and serve.

I don't know what it is about this meal, but I'm always hesitant to eat it even when it's on my menu. I like the taste of it just fine. It's actually pretty good. I guess I'm weird that way. :} As a freezer meal, though, it doesn't "come out" looking too pretty. The broth mixture gets congealed and even stayed congealed-like after I heated everything up in the micro. But it still didn't affect the taste. In fact, all the flavors had blended together really well into quite a tasty, moist & tender meal.

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