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.