• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Balsamic Chicken with Fettucine

  • Recipe Submitted by on

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)


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.

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