Name: Creamy Marsala Chicken Tagliatelle with Wild Mushrooms & Crispy Sage
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Yield: 4 porciones
Ingredients: 400 g fresh tagliatelle (or 350 g dried); 3 tbsp olive oil, divided; 2 boneless, skinless chicken breasts (about 600–700 g total) — halved horizontally and pounded to 1.5 cm thickness, or use 4 thin cutlets; 0 Salt and freshly ground black pepper; 1 tsp dried oregano; 2 tbsp unsalted butter; 1 small shallot, finely minced; 3 garlic cloves, minced; 300 g mixed mushrooms (cremini, shiitake, oyster or porcini), sliced; 100 g dried porcini, rehydrated in 1 cup hot water (reserve liquid), or omit and use extra fresh mushrooms; 150 ml unsweetened Marsala substitute: 120 ml white grape juice + 30 ml white wine vinegar (or 150 ml low-sodium chicken stock if you prefer); 300 ml low-sodium halal chicken stock; 200 ml heavy cream; 2 tsp Dijon mustard; 50 g grated Pecorino Romano or Parmesan, plus extra for serving; 0 12–16 fresh sage leaves; 0 Juice of ½ lemon; 2 tbsp chopped flat-leaf parsley (for finish); 0 Optional: 1 tsp white truffle oil (finish)

1

Prep pasta water: Bring a large pot of salted water to a rolling boil for the tagliatelle.

2

Season chicken: Pat chicken dry, season both sides generously with salt, pepper and dried oregano.

3

Cook chicken: Heat 1½ tbsp olive oil in a large heavy skillet over medium-high. Sear chicken 3–4 minutes per side until golden and just cooked through (internal ~68°C/155°F). Remove to a plate, tent loosely and rest. When cool, slice into 1 cm strips.

4

Crisp the sage: In a small skillet, heat 1 tbsp olive oil until shimmering. Fry sage leaves quickly (10–20 seconds) until crisp — they brown fast. Drain on paper towel and lightly salt. Reserve oil for sauce flavor.

5

Sear mushrooms: In the large skillet used for chicken, add remaining ½ tbsp oil and 1 tbsp butter over medium-high. Add sliced fresh mushrooms in a single layer; don’t crowd. Let them brown undisturbed, then toss and brown the rest. Add rehydrated porcini (if using) and cook 2 minutes. Season with salt and pepper.

6

Aromatics and deglaze: Push mushrooms to the side, add shallot and garlic into pan, sauté 1 minute until fragrant. Add the Marsala substitute (white grape juice + vinegar) or stock to deglaze, scraping browned bits. Allow to reduce by half, 2–3 minutes.

7

Build the sauce: Add chicken stock and simmer 4–5 minutes. Stir in cream and Dijon mustard; simmer gently until slightly thickened, 3–4 minutes. Taste and adjust seasoning. If sauce seems thin, simmer a little longer; if too thick, add a splash of stock or reserved porcini liquid.

8

Cook pasta: Add tagliatelle to boiling water and cook to al dente. Reserve 1 cup pasta cooking water before draining.

9

Finish: Add drained pasta to the skillet with sauce over low heat. Toss with grated Pecorino and a splash of pasta water to emulsify and coat evenly. Return sliced chicken to the pan, gently warm through for 1–2 minutes. Stir in lemon juice and chopped parsley. Finish with a drizzle of the reserved sage oil or optional truffle oil.

10

Plate: Divide between warmed plates, top with crispy sage leaves and extra grated Pecorino, and a crack of black pepper.

11

Pro tips: Use fresh pasta if possible — it makes the dish silkier. Pace your reductions: the Marsala substitute gives sweetness and acid; taste early. Don’t overcook the chicken: slightly underdone when resting will finish in the sauce. Save pasta water — it’s the glue.

Creamy Marsala Chicken Tagliatelle with Wild Mushrooms & Crispy Sage

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Prueba Nuestro Chef IA

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