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Receta Balsamic Chicken With Fettucine
by Global Cookbook

Balsamic Chicken With Fettucine
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Ingredientes

  • 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)

Direcciones

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