Recipe - The Arks Chicken Marsala

FORMATTED BY LISA CRAWFORD
1 Chicken breast(8oz);
skinless, boneless
1 tablespoon Allpurpose flour (app)
1 tablespoon Margarine
1 teaspoon Crushed garlic
4 md Button mushrooms; cut or sliced up
2 tablespoon Burgundy
3 ounce Demiglace*
1 tablespoon Butter

*Note: If you don't want to go to the expense of
demiglace, you caqn use twice as much burgundy,
dissolve One half teaspoon cornstarch in wine before adding
to pan and increase the butter to 1 One half tablespoons.
Use a meat cleaver to tenederize and flatten the
chicken breast. Dredge in the flour. Heat margarine
over mediumhigh heat in a medium saucepan. When
margarine is melted, place chicken in pan and cook
until in side is golden brown, about 3 minutes. Add
the garlic tot he pan and turn the chicken
over.Continue to cook chicken 1 minute, then add
mushrooms and wine. Cook until wine is reduced by
half. Remove chicken from pan once it is cooked
through and place on serving plate. Add the
demiglace and butter to the saute pan and stir to
melt butter. Pour the sauce over the chicken and
serve.

Nutritional info per serving: 552 cal; 55g pro, 11g
carb, 29g fat (48%), 1.3g fiber, 175mg chol, 337mg
sodium

Source: The Ark, Davie, Florida
Miami Herald, 12/14/95
Posted to MMRecipes Digest V3 #231

Date: 24 Aug 96 21:44:27 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM