Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds - a simple delicious chicken and pasta dish with a creamy Dijon sauce. Good for both quick and easy meals or an impressive dinner party dish.
Ingredients
- 350 gram package fresh linguine, cooked (3/4 lb)
- 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
- 4 oz white wine
- 2 cups whipping cream
- 3 tbsp Dijon mustard
- Salt and pepper to season
- 1/4 cup toasted slivered almonds
Instructions
- 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 the white wine to the pan.
- Simmer until the volume is reduced by half, then add the whipping cream, mustard and 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.
