4 - 8oz. Chicken breasts (pounded and tenderized)
Salt and pepper to taste
2 TB. – Extra virgin olive oil
1 TB. – Shallots (minced)
1 tsp. –Garlic ( chopped )
1 lb - Wild mushrooms ( washed, sliced )
¼ cup – White Wine
1 cup – Veal Demi Glace or Brown sauce
8 slices- pancetta ( cooked and crispy)
Place a large Sautee pan on medium high heat.
When pan is hot, add oil , shallots and garlic and slightly start to sweat.
Season chicken breasts with salt ,and pepper.
Add to oil and cook until half done.
Flip the chicken , add the mushrooms and continue to cook a minute or two.
Deglaze with the wine.
Cook another minute to burn off alcohol.
Add demi glace and blend well.
Pull off stove.
On 4 of your favorite plates, divide the chicken and mushroom sauce on the plates.