Home - By Category - Recipe - Italian Page 1 | Low Fat Page 1 | Poultry Page 1

Balsamic Chicken With Fettucine

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BALSAMIC CHICKEN WITH FETTUCINE
 Categories: Italian, Low fat, Poultry
      Yield: 4 Servings
 
    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, 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
 
MMMMM

Display Recipe for Import.