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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
- 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.
- 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.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 4 servings | |
| Calories 313 | |
| Calories from Fat 137 | 44% |
| Total Fat 15.22g | 19% |
| Saturated Fat 4.05g | 16% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 191mg | 8% |
| Potassium 388mg | 11% |
| Total Carbs 6.24g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.59g | 2% |
| Protein 29.79g | 48% |
