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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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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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