| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Poultry | 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 | 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) |
| 3 | minutes; remove from heat. |
INSTRUCTIONS
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 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: [email protected] MM-Recipes Digest V3 #160 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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