Dijon Chicken Linguine with Chanterelle Mushrooms and Toasted Almonds
Serves 4 350 gram package fresh linguine, cooked 4 boneless skinless chicken breasts 1 cup chanterelle 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.

Dijon Chicken Linguine with Chanterelle Mushrooms and Toasted Almonds

Serves 4

350 gram package fresh linguine, cooked
4 boneless skinless chicken breasts
1 cup chanterelle 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.
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