Recipe - Balsamic Chicken With Fettucine

One half ounce Dried porcine mushrooms
4 Chicken breast halves;
skinned and boned
Freshly ground pepper
1 tablespoon Allpurpose flour
2 teaspoon Olive oil
3 Cloves garlic; minced or
pressed
3 small Pearshaped Roma
tomatoes; chopped
One half cup Beef broth
One half cup Dry red wine
One fourth cup Balsamic or red wine vinegar
1 teaspoon Cornstarch
1 tablespoon Cold water
1 pack Fresh fettucine; cooked and
drained (910 oz)

From Sunset Books "LowFat Cookbook."

Soak mushrooms in hot water to cover until soft (about 20 minutes); drain,
reserving One half 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 nonstick frying pan over mediumhigh 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
One half 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 mediumlow heat, cover and cook until
meat in thickest part is no longer pink (about 1012 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: 080795

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

From: BobbieB1@aol.com

MMRecipes Digest V3 #160

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.