Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds

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

1. Heat olive oil in a large heavy bottomed frying pan over medium low heat.
2. Add chicken breasts, garlic, season with salt and pepper and continue to fry the chicken until completely cooked.
3. Remove chicken from pan and hold in a warm oven.
4. Add the white wine to the pan.
5. Simmer until the volume is reduced by half, then add the whipping cream, mustard and salt and pepper to season.
6. Simmer until sauce thickens enough to coat a metal spoon.
7. Return Chicken to the sauce, add the chanterelle mushrooms and simmer for an additional 2 minutes.
8. Serve over cooked linguine.
9. Sprinkle with toasted slivered almonds.