Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds Recipe

Ingredients

350 gram package fresh linguine, cooked
4 boneless skinless chicken breasts
1 cup sliced crimini mushrooms (you can also use button or chanterelle mushrooms)
3 tablespoons olive oil
4 cloves minced garlic
Salt and pepper to season
1/2 cup toasted slivered almonds

Preparation

Step 1

Heat olive oil in a large heavy bottomed frying pan over medium low heat. Add chicken breasts, garlic, season with salt and pepper and continue to fry the chicken until completely cooked.
Remove chicken from pan and hold in a warm oven.

Add to the pan:

•4 oz white wine

Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds51K+
Simmer until volume is reduced by half. Then add:

•2 cups whipping cream
•3 tbsp Dijon mustard
•Salt and pepper to season

Simmer until sauce thickens enough to coat a metal spoon. Return Chicken to the sauce, add the chanterelle mushrooms and simmer for an additional 2 minutes. Serve over cooked linguine. Sprinkle with toasted slivered almonds.