Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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. Submitted By MICHAEL ORCHEKOWSKI On 08-07-95

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