---------- Recipe via Meal-Master (tm) v8.03
  
       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
  
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