Pagano's Chicken Marsala

Yield: 1 serving

Ingredients

• 1 skinless, boneless chicken breast
• 1 teaspoon shallot, diced fine
• 1/2 teaspoon garlic, crushed
• 4 whole mushrooms, sliced
• Salt and pepper, to taste
• 1/2 cup Marsala wine
• 1/2 cup beef demi-glace *

Instructions

1. In a hot pan, sauté the sliced chicken breast in a small spoon of butter or olive oil.
2. When the chicken is cooked, add the chopped shallots, garlic and sliced mushrooms. Stir in about 1/2 cup Marsala wine and 1/2 cup demi-glace. Let the sauce reduce until it's creamy by stirring the mixture.
3. Taste it, add salt or pepper, and serve.

Notes

* Claudio makes his own demi-glace, which is an extremely involved process of reducing beef bones, stock and wine until it becomes a rich brown glaze. Most markets carry (or can order) prepared demi-glace, which you should use for this recipe.

Attribution

Claudio Pagano of Pagano's Restaurant, Hesperia, California - highdesert.com