Instructions: 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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