Dijon Chicken Linguine with Chanterelle Mushrooms and Toasted Almonds


I made this last weekend and it was so good. I can highly recommend this recipe. I forgot to take a picture but I got this one from nicrockrecipes.com where I found this recipe:) I served it with baguette and a glass of red vine. 

Serves 4

350 gram package fresh linguine, cooked
4 boneless skinless chicken breasts
1 cup chanterelle mushrooms ( I used ordinary button mushrooms)
3 tablespoons olive oil
4 cloves minced garlic
Salt and pepper to season
1/2 cup toasted slivered almonds

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

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.

Xx Áróra

images and recipe form nirockrecipes.com

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