| 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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