| 1 | From sunset books "low-fat cookbook." |
| 2 | soak mushrooms in hot water to cover until soft (about 20 minutes); drain, reserving ?cup of the liquid. |
| 3 | Rinse mushrooms and cut off tough mushroom stems. |
| 4 | rinse chicken; pat dry. |
| 5 | Sprinkle with pepper; dust with flour. |
| 6 | Heat oil in wide non-stick frying pan over medium-high heat. |
| 7 | Add chicken; cook, turning once until well browned on both sides. |
| 8 | Lift chicken from pan; set aside. |
| 9 | Add garlic, tomatoes, and mushrooms to pan; stir for 1 minute. |
| 10 | Add reserved ?cup mushroom liquid, broth, wine and 3 tablespoons of vinegar. |
| 11 | Boil for 3 minutes; remove from heat. |
| 12 | bland cornstarch and water; stir into sauce in pan. |
| 13 | Return chicken to pan, spooning sauce over it. |
| 14 | Return to medium-low heat, cover and cook until meat in thickest part is no longer pink (about 10-12 minutes). |
| 15 | Stir remaining 1 tablespoon vinegar into sauce. |
| 16 | Pour fettucine onto a warm deep platter; top with chicken and sauce. |
| 17 | nutritional analysis per serving: 339 calories; 4.41 grams total fat; 68.1 milligrams cholesterol; 181 milligrams sodium; 13% of calories from fat. |
