*  Exported from  MasterCook  *
 
                         The Ark’s Chicken Marsala
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Miamiherald                      Meat/poul
                 Restaurant
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           -----FORMATTED BY LISA
                         CRAWFORD----------------
    1                    Chicken breast (8oz)
                         -skinless, boneless
    1       tb           All-purpose flour (app)
    1       tb           Margarine
    1       t            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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