Balsamic chicken with fettucine

Yield: 4 Servings

Ingredients:

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 Garlic cloves 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

Instructions:

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 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