Balsamic Chicken With Fettucine Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 ounce: Dried porcine mushrooms,
4: Chicken breast halves, skinned and boned
Freshly ground pepper,
1 tbsp: All-purpose flour,
2 tsp: Olive oil,
3: Garlic cloves, minced or pressed
3 small: Pear-shaped Roma tomatoes, chopped
1/2 cup: Beef broth,
1/2 cup: Dry red wine,
1/4 cup: Balsamic or red wine vinegar,
1 tsp: Cornstarch,
1 tbsp: Cold water,
1 package: 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 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
Source from luhu.jp
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
Source from luhu.jp