Title: The Ark's Chicken Marsala
Categories: Miamiherald, Meat/poul, Restaurant
Yield: 1 Servings

-------------------------FORMATTED BY LISA CRAWFORD-------------------------
1 Chicken breast(8oz);
-skinless, boneless
1 tb All-purpose flour (app)
1 tb Margarine
1 ts Crushed garlic
4 md Button mushrooms; sliced
2 tb Burgundy
3 oz Demi-glace*
1 tb Butter

*Note: If you don't want to go to the expense of
demi-glace, you caqn use twice as much burgundy,
dissolve 1/2 teaspoon cornstarch in wine before adding
to pan and increase the butter to 1 1/2 tablespoons.
Use a meat cleaver to tenederize and flatten the
chicken breast. Dredge in the flour. Heat margarine
over medium-high 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
demi-glace 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 MM-Recipes Digest V3 #231

Date: 24 Aug 96 21:44:27 EDT

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