Balsamic Chicken with Fettuccini
- 1/2 C. mushrooms, dried
- 4 lg. chicken breast halves, boneless and skinless
- 1 Tbs. flour
- 1 dash pepper
- 2 tsp. olive oil
- 3 cloves garlic, minced or pressed
- 3 small Roma tomatoes
- 1/2 C. beef broth
- 1/2 red wine (dry)
- 1/4 C. balsamic vinegar
- 1 tsp. Cornstarch
- 1 Tbs. water (cold)
- 10 oz. fettuccine, cooked and drained
Soak mushrooms in hot water to cover until soft (about 20 minutes.) Drain, reserving about 1/2 C. 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 C. mushroom liquid, broth, wine, and 3 Tbs. of the vinegar. Boil for 3 minutes; remove from heat.
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 meat in thickest part is no longer pink; cut to test (10-15 min.). Stir remaining 1 Tbs. vinegar into sauce. Pour fettuccine onto a warm deep platter; top with chicken and sauce.