Source: Claudio Pagano of Paganos Restaurant, Hesperia, California - highdesert.com

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 *

* Cooks 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.

In a hot pan, saut?the sliced chicken breast in a small spoon of butter or olive oil. 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 its nice and creamy by stirring the mixture. Taste it, add salt or pepper, and serve.

Yield: Serves 1