Balsamic Chicken with Fettuccini


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This is another of my mother's recipes, and great for an active family who needs a meal with carbs and protein after a long, busy day!

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  • 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

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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.

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