Side Pannel
Balsamic Chicken with Fettucine
Balsamic Chicken with Fettucine
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 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)
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.
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.
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