Tuesday, November 13, 2012

Dijon Chicken Linguine with Mushrooms and Toasted Almonds

I have one word to say about this recipe...AMAZING!!!  It really is simply amazing.  You MUST make this soon...it is fantastic!  There are a few steps, but it isn't hard at all.  It moves pretty quick, so just set all of your ingredients out with all of your measuring spoons and you will be ready to go.  This recipe definitely tastes restaurant quality!  I got it from Rock Recipes and will definitely be back to try more of their recipes.  YUMMY!!
Dijon Chicken Linguine with Mushrooms and Toasted Almonds
350 gram package fresh linguine, cooked
4 boneless skinless chicken breasts (I just used 3)
1 cup mushrooms (I used more than a cup because I heart 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.  (I had to scoop out the garlic after a few  minutes because it was becoming too brown.  Next time I will add the garlic at the very end when the chicken is almost done.)

Remove chicken from pan and hold in a warm oven.

 Add 4 oz white wine to the pan and simmer until volume is reduced by  half.
Then add 2 cups whipping cream, 3 tbsp Dijon mustard and salt and pepper to season.  Simmer until sauce thickens enough to coat a metal spoon.  (This didn't take long.)
 Return Chicken to the sauce, add the mushrooms and simmer for an additional 2 minutes. 
 Serve over cooked linguine. Sprinkle with toasted slivered almonds.
I'll say it again, this is seriously AMAZING! Enjoy!  :)

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