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Ingredients:
1/2 Cup(s) Dried Mushrooms
4 Chicken Breast Halves
1 Tablespoon(s) Flour
2 Teaspoon(s) Olive Oil
3 Centiliter(s) Minced Garlic
3 small Chopped Roma Tomatoes
1/2 Cup(s) Beef Broth
1/2 Cup(s) Dry Red Wine
1/4 Cup(s) Balsamic Vinegar
1 Teaspoon(s) Cornstarch
1 Tablespoon(s) Cold Water
1 Package(s) Fresh Fettuccine (10 oz)
Directions: Remove skin and bones from chicken breast halves. Soak mushrooms in hot water to cover until soft (about 20 minutes); drain, reserving 1/2 cup of the liquid. Cut off and discard tough mushroom stems. Rinse chicken; pat dry. Sprinkle with pepper; dust with flour. Heat oil in a wide nonstick 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 the balsamic vinegar. Boil for 3 minutes; remove from heat. Cook and drain fettuccine. Keep warm. Blend 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 thickest part of chicken is no longer pink (10 to 12 minutes). Stir remaining 1 Tablespoon balsamic vinegar into sauce. Pour fettuccine onto a warm serving platter; top with chicken and sauce. Per serving: 414 calories; 6g total fat (1g saturated fat); 45g carbohydrates; 44g protein; 165mg cholesterol; 224mg sodium.
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