Instructions: *Note: If you dont 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.

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