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Use chicken breasts, or tenderloins, about 6 ounces per guest. No need to pound. Dredge chicken in flour, and brown in oil as hot as possible. Remove chicken from pan, and pour off the oil. Sweat the shallots in the same pan.

Coat the mushrooms very lightly with olive oil, or spray with oil, and grill on chargrill, looking for good marks. If there is no grill is available, then sauté very hot in a pan until they begin to brown. Remove these to a separate pan. Slice the mushrooms when cool, and put in the pan with the shallots. Add the scallions to this pan, and heat.

Deglaze the pan with the Marsala, and reduce slightly. Remove the mushrooms from the pan, and add the demi glace, and chicken broth to the pan. Taste for seasonings, and simmer the sauce for 5 minutes. The sauce should still be rather thin.

Place the chicken, either whole, or sliced, in a baking pan, neatly. Cover with the mushrooms, and pour the sauce over the chicken. Garnish with sliced scallions or chives. Cover, and keep warm for service.

In a small amount of olive oil, cook the orzo until it starts to turn a nut brown. Take off the heat, and add some chopped onions, so the orzo will not burn. Add the rice, and return to the heat, coating all the rice with oil. Add enough water to cook the rice, and place in the oven for 20 minutes for a good Rice Pilaf.

This dish won as a hotel pan in a chafing dish, all 3 items, chicken, rice pilaf, and green beans, in the same pan.