Free Recipe Balsamic Chicken with Fettucine
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Balsamic Chicken with Fettucine Recipe
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
-pressed
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)
Balsamic Chicken with Fettucine 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 Date: Sat, 1 Jun 1996 18:56:54 -0400 From: BobbieB1@aol.com MM-Recipes Digest V3 #160 From the MealMaster recipe list.
Cooking Temperature:
Recipe Serves: 4
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