Chicken Recipe

Make the Fettuccine

In a large bowl, combine all-purpose flour and salt. Make a well in the center and add eggs. Mix with a fork until combined, then knead on a floured surface for about 5-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes. Roll out and cut into fettuccine shapes.

Cook the Chicken

Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper. Cook for 6-7 minutes on each side until fully cooked. Remove and let rest before slicing.

Sauté the Vegetables

In the same skillet, add oyster mushrooms, crimini mushrooms, and sun-dried tomatoes. Cook for about 5 minutes until mushrooms are tender. Add haricot vert and sauté for another 3-4 minutes until bright green and tender.

Prepare the Pomme Purée

Peel and boil potatoes in salted water until tender. Drain and mash with butter and heavy cream until smooth. Season with salt to taste.

Create the Sauce

In the same skillet used for the chicken and vegetables, add minced garlic. Sauté for 1 minute until fragrant. Add Marsala wine and simmer for 3-4 minutes to reduce. Stir in heavy cream and simmer until thickened, about 5 minutes.

Combine and Serve

Toss the fettuccine with the Marsala cream sauce. Plate a scoop of pomme purée, top with sliced chicken, sautéed vegetables, and arugula. Drizzle with additional sauce if desired.