Low Carb Chicken Recipes

Ingredients:

1/2 oz dried porcine mushrooms
4 chicken breast halves, skinned and, boned
1 freshly ground pepper
1 tbsp all-purpose flour
2 tsp 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 tsp cornstarch
1 tbsp cold water
1 package fresh fettucine, cooked and drained, (9-10 oz)

Instructions:

From Sunset Books "Low-Fat Cookbook."

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.

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

Servings: 4