Balsamic Chicken With Fettucine Recipe

• 1/2 ounce Dry porcine mushrooms
• 4 x Chicken breast halves, skinned and boned Freshly grnd pepper
• 1 Tbsp. All-purpose flour
• 2 tsp Extra virgin olive oil
• 3 x Cloves garlic, chopped or possibly pressed
• 3 sm Pear-shaped Roma tomatoes, minced
• 1/2 c. Beef broth
• 1/2 c. Dry red wine
• 1/4 c. Balsamic or possibly red wine vinegar
• 1 tsp Cornstarch
• 1 Tbsp. Cool water
• 1 pkt Fresh fettucine, cooked and liquid removed (9-10 ounce)

1. Soak mushrooms in warm water to cover till soft (about 20 min); drain, reserving 1/2 c. of the liquid.
2. Rinse mushrooms and cut off tough mushroom stems.
3. Rinse chicken; pat dry.
4. Sprinkle with pepper; dust with flour.
5. Heat oil in wide non-stick frying pan over medium-high heat.
6. Add in chicken; cook, turning once till well browned on both sides.
7. Lift chicken from pan; set aside.
8. Add in garlic, tomatoes, and mushrooms to pan; stir for 1 minute.
9. Add in reserved 1/2 c. mushroom liquid, broth, wine and 3 Tbsp.
10. of vinegar.
11. Boil for 3 min; remove from heat.
12. Bland cornstarch and water; stir into sauce in pan.
13. Return chicken to pan, spooning sauce over it.
14. Return to medium-low heat, cover and cook till meat in thickest part is no longer pink (about 10-12 min).
15. Stir remaining 1 Tbsp.
16. vinegar into sauce.
17. Pour fettucine onto a hot deep platter; top with chicken and sauce.

porcine mushrooms, chicken, allpurpose, olive oil, garlic, tomatoes, beef broth, red wine, red wine vinegar, cornstarch, water, fresh fettucine

Taken from cookeatshare.com/recipes/balsamic-chicken-with-fettucine-76302 (may not work)