Pagano's Chicken Marsala Recipe

Owner-chef Claudio Pagano Pagano's Restaurant Hesperia, CA.

* Cook's 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, saute 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 it's nice and creamy by stirring the mixture.

Taste it, add salt or pepper, and serve.