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