200 g (7 oz) chestnut mushrooms, trimmed and halved if large
400 g (13 oz) linguine
salt and pepper
chopped flat-leaf parsley, to garnish
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 pack 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 serve sprinkled with parsley.