Balsamic Chicken with Fettucine

Title: Balsamic Chicken with Fettucine
Categories: Poultry
Yield: 4 Servings

1/2 oz Dried porcine mushrooms
4 Chicken breast halves;
-skinned and boned
Freshly ground pepper
1 tb All-purpose flour
2 ts Olive oil
3 Cloves garlic; minced or
3 sm Pear-shaped Roma
-tomatoes; chopped
1/2 c Beef broth
1/2 c Dry red wine
1/4 c Balsamic or red wine vinegar
1 ts Cornstarch
1 tb Cold water
1 pk 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

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

Date: Sat, 1 Jun 1996 18:56:54 -0400


MM-Recipes Digest V3 #160

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