| 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: BobbieB1@aol.com
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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