Balsamic Chicken With Fettucine

Ingredients

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)	Advertisements

Preparation
 
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

 

 
Servings: 4

 

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