The Ark's Chicken Marsala

1. 1

   *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.

2. 2

   Use a meat cleaver to tenederize and flatten the chicken breast.

3. 3

   Dredge in the flour.

4. 4

   Heat margarine over medium-high heat in a medium saucepan.

5. 5

   When margarine is melted, place chicken in pan and cook until inside is golden brown, about 3 minutes.

6. 6

   Add the garlic tot he pan and turn the chicken over.

7. 7

   Continue to cook chicken 1 minute, then add mushrooms and wine.

8. 8

   Cook until wine is reduced by half.

9. 9

   Remove chicken from pan once it is cooked through and place on serving plate.

10. 10

    Add the demi-glace and butter to the saute pan and stir to melt butter.

11. 11

    Pour the sauce over the chicken and serve.

* Per serving · 4 servings · Values may vary.