*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
