linguine with marsala chicken

How to make linguine with marsala chicken recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
3 tablespoons olive oil
2 boneless chicken breasts
1 shallot, finely sliced
150 ml (¼ pint) Marsala
150 ml (¼ pint) hot chicken stock
1 sage leaf, finely chopped
100 ml (3½ fl oz) double cream
200 g (7 oz) chestnut mushrooms, halved if large
400 g (13 oz) linguine
salt and pepper
chopped flat leaf parsley, to garnish

Method:
Heat 1 tablespoon of the oil in a frying pan. Season the chicken breasts well and then add to the pan and cook for 5–7 minutes on each side or until golden and cooked through.

Meanwhile, heat 1 tablespoon of the oil in a saucepan, add the shallot and cook over a low heat for a couple of minutes until softened. Pour over the Marsala, increase the heat to high and cook for a couple of minutes until reduced and slightly syrupy. Add the stock and sage and simmer for a further 5 minutes. Stir in the cream, season well and keep warm.

Cut the chicken into slices and add to the sauce. Add the remaining oil to the frying pan and cook the mushrooms for 3–5 minutes until golden all over, then stir into the sauce.

Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions. Drain, reserving a little of the cooking water, and return to the pan.

Toss through the sauce, adding cooking water to loosen if needed. Season and sprinkle with parsley.

For linguine with poached chicken in Marsala, place 2 boneless, skinless chicken breasts in a pan and pour over 100 ml (3½ fl oz) Marsala and enough chicken stock to cover, then poach gently for 15 minutes or until just cooked through. Meanwhile, cook and drain the linguine and fry the mushrooms as for Linguine with marsala chicken.

Cut the chicken into strips and stir through the drained pasta with the mushrooms, a little of the poaching liquid (boiled down if liked) to loosen and some double cream. Serve at once. Total cooking time 20 minutes.

linguine with marsala chicken