---------- Recipe via Meal-Master (tm) v8.03
 
      Title: The Ark's Chicken Marsala
 Categories: Poultry, Restaurant
      Yield: 1 Serving
 
      8 oz Chicken breast;
           - skinless, boneless
      1 tb All-purpose flour
           - (approximate)
      1 tb Margarine
      1 ts Garlic; crushed
      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 can use
  twice as much burgundy, dissolve 1/2 ts corn starch in wine before
  adding to pan and increase the butter to 1-1/2 tb.

  Use a meat cleaver to tenderize 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
  to the 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.
  
  Recipe by The Ark, Davie, Florida

  Recipe FROM: Miami Herald, Dec 14, 1995

  Formatted by: Lisa Crawford

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