Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------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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