This is such an easy and quick meal to make, but it looks & tastes like you worked all afternoon.

4 boneless chicken breasts
1 medium onion, chopped
1 cup chicken broth
3 Tablespoons of flour
2 tablespoons freshly squeezed lemon juice (bottle works if that's what you have)
2 tablespoons rice wine balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
olive oil
1 egg
1 teaspoon cornstarch

Between 2 sheets of wax paper flatten chicken breasts if they are too thick. If they are too thick they will take longer to cook. If you prefer scallopini style you'll need to decrease cooking time slightly.

Whisk together the egg and cornstarch. Soak chicken breasts in mixture for an hour before cooking. This mixture seals in the moistness and keeps the chicken juicy throughout.

Preheat oven to 400 degrees. In a oven proof fry pan (or you will need to transfer to a baking dish) coat he bottom of the pan with olive oil. When the oil is hot, brown both sides of the chicken breasts including all the sides. Add onions about midway and brown them too. You want all the little browned bits on the bottom of the pan.

When breasts are browned, put the pan in the oven for 5 minutes. Reduce the heat to 300 degrees. In the mean time, whisk together the hot water, bullion, flour, lemon juice, vinegar, salt and pepper. Pour liquid mixture over the chicken and cover tightly with foil.

Return it to the oven for additional 10 minutes (5 minutes if doing a scallopini thickness, 15 if they are really thick. Sauce will be thick. During this last ten minutes I steamed the broccoli and turned the left over mashed potatoes from the pot roast into twice baked potato bowls.

I have used breast tenders in a pinch and they work well, but they cook faster so keep an eye on them.

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