Dijon Chicken Linguine with Mushrooms & Toasted Almonds

I know it looks like I've been cooking up a storm this week, but I just had to share this delicious recipe. I found it on Pinterest of course, and it's from a restaurant so it's definitely good enough for people to pay for it. I also think it would be just as tasty served over brown rice or with a bunch of asparagus or broccoli. Hope you enjoy it as much as we did! Serves 4 | INGREDIENTS | 350 gram package fresh linguine, cooked

4 boneless skinless chicken breasts

1 cup sliced mushrooms

3 tablespoons olive oil

4 cloves minced garlic

salt and pepper to season

1/2 cup toasted slivered almonds

4 oz white cooking wine

2 cups whipping cream

3 tbsp Dijon mustard

salt and pepper to season | DIRECTIONS | 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 white wine to the pan. Simmer until volume is reduced by half. Then add whipping cream, dijon mustard, salt and pepper to season. Simmer until sauce thickens enough to coat a metal spoon. Return chicken to the sauce, add the mushrooms and simmer for an additional 2 minutes. Serve over cooked linguine. Sprinkle with toasted slivered almonds. Bon Appetite!

original recipe here