Pagano's Chicken Marsala Source: Claudio Pagano of Pagano’s 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 * * 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, sauté 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. Yield: Serves 1