Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
A simple delicious chicken and pasta dish with a creamy Dijon sauce. Good for both quick and easy meals or an impressive dinner party dish.
Servings: 4 servings
Author: Barry C. Parsons
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
4 oz white wine
2 cups whipping cream
3 tbsp Dijon mustard
Salt and pepper to season
1/4 cup toasted slivered almonds
Instructions
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 the white wine to the pan.
Simmer until the volume is reduced by half, then add the whipping cream, mustard and 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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