6 WBMO - Saucy Baked Chicken

From member ......

BMOS Note: While this recipe does contain a small amount of carb per serving, it should not be sufficient to impact your regular serving size. 

• 6 skinless chicken breast cutlets 
• 1 medium white sweet onion, sliced 
• 10 oz white and brown mushrooms, sliced 
• 1½ cups nsa chicken broth 
• 4 tablespoons oat flour, made by grinding oatmeal in a blender, food processor or similar
• 2 tablespoons fresh squeezed lemon juice 
• 2 tablespoons balsamic vinegar 
• ½ teaspoon pepper

Preheat oven to 450 degrees. Bake chicken, onions and mushrooms in nonstick roasting pan for 5 minutes. Turn chicken over and stir vegetables and bake 5 more minutes. Meanwhile, in medium bowl, whisk oat flour into chicken broth. Add vinegar, lemon juice 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 the heat and broil until chicken just starts to turn golden, about 3-5 minutes. Serve immediately.

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E 
Dinner A-B-C-D-E
PM Snack A-D-E

This Recipe Contains: Protein B, Free Veggies