The ark's chicken marsala

Yield: 1 Servings

Measure Ingredient
1 \N Chicken breast(8oz); skinless, boneless
1 tablespoon All-purpose flour (app)
1 tablespoon Margarine
1 teaspoon Crushed garlic
4 mediums Button mushrooms; sliced
2 tablespoons Burgundy
3 ounces Demi-glace*
1 tablespoon Butter


*Note: If you don't want to go to the expense of demi-glace, you caqn use twice as much burgundy, dissolve ½ teaspoon cornstarch in wine before adding to pan and increase the butter to 1½ 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

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