The Ark's Chicken Marsala

• 8 ounces chicken breasts skinless, boneless
• 1 tablespoon flour, all-purpose
• 1 tablespoon margarine
• 1 teaspoon garlic crushed
• 4 medium mushrooms, button diced
• 2 tablespoons burgundy wine
• 3 ounces demi-glace
• 1 tablespoon butter

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. Use a meat cleaver to tenederize and flatten the chicken breast.
3. Dredge in the flour.
4. Heat margarine over medium-high heat in a medium saucepan.
5. When margarine is melted, place chicken in pan and cook until inside is golden brown, about 3 minutes.
6. Add the garlic tot he pan and turn the chicken over.
7. Continue to cook chicken 1 minute, then add mushrooms and wine.
8. Cook until wine is reduced by half.
9. Remove chicken from pan once it is cooked through and place on serving plate.
10. Add the demi-glace and butter to the saute pan and stir to melt butter.
11. Pour the sauce over the chicken and serve.

chicken breasts skinless, flour, margarine, garlic, mushrooms, burgundy wine, demiglace, butter

Taken from recipeland.com/recipe/v/the-arks-chicken-marsala-43421 (may not work)