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    Sauteed Balsamic Chicken With Fettuccine


    Source of Recipe


    Internet

    List of Ingredients




    4 servings

    1/2 c Dried Mushrooms
    4 Chicken Breast Halves
    Freshly Ground Pepper
    1 tb Flour
    2 ts Olive Oil
    3 cl Minced Garlic
    3 sm Chopped Roma Tomatoes
    1/2 c Beef Broth
    1/2 c Dry Red Wine
    1/4 c Balsamic Vinegar
    1 ts Cornstarch
    1 tb Cold Water
    1 pk Fresh Fettuccine (10 oz)

    Recipe



    Remove skin and bones from chicken breast halves. Soak mushrooms in hot
    water to cover until soft (about 20 minutes); drain, reserving 1/2 cup of
    the 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 cup mushroom liquid, broth, wine, and 3 Tablespoons of the
    balsamic vinegar. Boil for 3 minutes; remove from heat.

    Cook and drain fettuccine. Keep warm.

    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
    thickest part of chicken is no longer pink (10 to 12 minutes). Stir
    remaining 1 Tablespoon balsamic vinegar into sauce. Pour fettuccine onto a
    warm serving platter; top with chicken and sauce.

 

 

 


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