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Balsamic Chicken With Fettucine

Contributed by: Chris WebAdmin. of


  • 1/2 oz dried porcine mushrooms
  • 4 chicken breast halves, skinned and boned
  • 1 freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 2 teaspoon olive oil
  • 3 garlic cloves, minced or pressed
  • 3 small pear-shaped roma tomatoes, chopped
  • 1/2 cup beef broth
  • 1/2 cup dry red wine
  • 1/4 cup balsamic or red wine vinegar
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water
  • 1 pkg fresh fettucine, cooked and drained (9-10 oz)


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.

Serving Size: Makes 4 servings

Nutritional Information: Per serving: 339 calories; 4.41 grams total fat; 68.1 milligrams cholesterol; 181 milligrams sodium; 13% of calories from fat.

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