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

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.