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 |
FORMATTED BY LISA CRAWFORD
*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