Chicken Linguine with Cognac Mushroom Cream Sauce

I hate it when you think you have the ingredients to make something, but you really don't.  The plan was to make Chicken Marsala for dinner, but we didn't have any Marsala wine.  So I figured I would just run down to the store and get some, but this turned out not to be as easy as I thought it would be.  When I got to the store where it should have been on the shelf was empty.  So I asked the clerk and he told me that a restaurant had come in and bought all they had.  So I went to another store and again the same story.  I went to another store and they didn't even carry Marsala wine.  Now it is about one hour past dinner time and I still have no Marsala wine.

When I got home I went to work preparing dinner.  I went through the cabinets and found a small bottle of cognac and there was plenty of cream in the fridge.  Here is what I came up with.

Chicken Linguine with Cognac Mushroom Cream Sauce

4 chicken breast halfs, boneless and skinless
1 lb crimini muchrooms, sliced
1 cup cognac
2 cups cream
2 garlic cloves, chopped
4 tbs fresh sage, chopped
2 tbs butter
2 tbs olive oil
flour, for dredging chicken
salt and pepper

Lightly pound the chicken breasts and season them with salt and pepper.  Then dredge them in flour.  In a large skillet over a medium flame add the butter and olive.  When the butter is melted and the pan is hot brown the chicken breasts on both sides.

When the chicken is browned remove the chicken from the pan and set aside.  Add the mushrooms, garlic, and sage to the pan and saute until the mushrooms are soft about 5 minutes.  Season with salt and pepper. 

Then add the cognac to the pan and scrap up any of the brown bits on the bottom of the pan.  If you are cooking on a gas burner turn the burner off while adding the alcohol for saftey.  Cook the cognac until it has recuced by half.  Then add the cream and bring to a simmer.  Taste and season with salt and pepper.  Return the chicken to the pan and allow to simmer for 10 minutes. 

Meanwhile cook the linguine according to the directions on the package.  Remove the chicken from the sauce and add the drained pasta to sauce.  Toss until the pasta is coated.  Transfer the pasta to a serving dish and top with the chicken.

This was a very delicious meal.  I'm actually glad I couldn't find any Marsala.  I just wish I wouldn't have driven around for an hour looking for it.