Dijon Chicken Pasta with Mushrooms and Toasted Almonds

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Dijon Chicken Linguine with Chanterelle Mushrooms and Toasted Almonds

I must say, this came out phenomenal! I always buy the bag of individually wrapped chicken breast from Costco because It is so easy to pull two of those babies out of the freezer while running out the door to work in the AM. The problem is, chicken can be boring!. I am always looking for something new and great. This is it for sure.

I will absolutely be making this again.

Serves 4

1 package pasta of your preference
4 boneless skinless chicken breasts
1 cup mushrooms of your preference
3 tablespoons olive oil
4 cloves minced garlic
Salt and pepper to season
1/2 cup toasted slivered almonds (see almond instructions, you will want to get these going earlier.)

Heat olive oil in a large heavy bottomed frying pan over medium low heat. Add garlic, season with salt and pepper then add chicken breasts 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, I use Pinot Grigio. (Make sure to pour yourself a glass for “quality” control, you deserve it 😉

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 pasta. Sprinkle with toasted slivered almonds.

To toast almonds:
preheat oven to 350, spread almonds on baking sheet, place in oven for 5-7 minutes, stirring every 2 minutes. Use the baking sheet for the chicken later.