This looks so good…I am going to try it out soon. Based on everyone’s comments, it seems fairly easy to make – I need that since I am not one to spend hours in the kitchen.
- 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
4/ 5Oleh Arbuzs Corps