Pagano's Chicken Marsala


  • 1 skinless, boneless chicken breast
  • 1 tsp shallot, diced fine
  • 1/2 tsp 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.

Makes 1

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