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Balsamic Chicken With Fettucine


1/2 oz dried porcine mushrooms
4 chicken breast halves, skinned and, boned
1 freshly ground pepper
1 tbsp all-purpose flour
2 tsp olive oil
3 garlic cloves, minced or pressed
3 small pear-shaped roma tomatoes, chopped
1/2 cup beef broth
1/2 cup dry red wine
1/4 cup balsamic or red wine vinegar
1 tsp cornstarch
1 tbsp cold water
1 package fresh fettucine, cooked and drained, (9-10 oz)

From Sunset Books "Low-Fat Cookbook."

Soak mushrooms in hot water to cover until soft (about 20 minutes);
drain, reserving 1/2 cup of the liquid. Rinse mushrooms and cut off
tough mushroom stems.

Rinse chicken; pat dry. Sprinkle with pepper; dust with flour. Heat
oil in wide non-stick frying pan over medium-high heat. Add chicken;
cook, turning once until well browned on both sides. Lift chicken
from pan; set aside. Add garlic, tomatoes, and mushrooms to pan; stir
for 1 minute. Add reserved 1/2 cup mushroom liquid, broth, wine and 3
tablespoons of vinegar. Boil for 3 minutes; remove from heat.

Bland cornstarch and water; stir into sauce in pan. Return chicken to
pan, spooning sauce over it. Return to medium-low heat, cover and
cook until meat in thickest part is no longer pink (about 10-12
minutes). Stir remaining 1 tablespoon vinegar into sauce. Pour
fettucine onto a warm deep platter; top with chicken and sauce.

Nutritional analysis per serving: 339 calories; 4.41 grams total fat;
68.1 milligrams cholesterol; 181 milligrams sodium; 13% of calories
from fat.

From: Michael Orchekowski Date: 08-07-95





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