Balsamic chicken with fettucine

4 servings

Ingredients

Quantity Ingredient
½ ounce Dried porcine mushrooms
4 Chicken breast halves, skinned and boned
Freshly ground pepper
1 tablespoon All-purpose flour
2 teaspoons Olive oil
3 Garlic cloves, minced or pressed
3 smalls Pear-shaped Roma tomatoes, chopped
½ cup Beef broth
½ cup Dry red wine
¼ cup Balsamic or red wine vinegar
1 teaspoon Cornstarch
1 tablespoon Cold water
1 pack Fresh fettucine, cooked and drained (9-10 oz)

Directions

From Sunset Books "Low-Fat Cookbook." Soak mushrooms in hot water to cover until soft (about 20 minutes); drain, reserving ½ 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 ½ 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; 68⅒ milligrams cholesterol; 181 milligrams sodium; 13% of calories from fat. Submitted By MICHAEL ORCHEKOWSKI On 08-07-95

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