Pagano's Chicken Marsala


  • 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 *


  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.

Serves 1

* 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.

Source: Claudio Pagano of Pagano's Restaurant, Hesperia, California -

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