| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Miamiherald, Meat/poul, Restaurant | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 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 Posted to MM-Recipes Digest V3 #231 Date: 24 Aug 96 21:44:27 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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