Dijon Chicken Linguine

Welcome back from the weekend, hope it was a great one!  You need to make this creamy meal for dinner this week, it won't disappoint.  I love mushrooms in pretty much everything and in this pasta dish they work really well!  Let's get started...

Heat olive oil in a large skillet over medium heat. 

Add chicken breasts, garlic and season with salt and pepper.  Fry the chicken until cooked through. Remove from the pan and keep warm in the oven until the rest is ready!

Add wine to the pan and let the volume reduce by half.

After reduced, add cream, Dijon, lemon zest and season with salt and pepper.

Simmer until it starts to thicken. Add mushrooms and simmer for another two minutes.  Then add chicken. Serve over cooked linguine and top with slivered almonds. 

The added almonds on top mixed with the Dijon and mushrooms taste so great!  This is a great quick meal, that is sure to please.  Enjoy! 

Dijon Chicken Linguine

Adapted from I Adore Food

Serves 4

cooked linguine

4 boneless chicken breasts

1 cup of your favorite mushrooms (I used a mix)

3 tablespoons olive oil

4 cloves fresh garlic

1 teaspoon lemon zest

1/2 cup slivered almonds

4 oz white wine

2 cups whipping cream

3 tablespoons Dijon mustard

salt and pepper to season

Heat olive oil in a large skillet over medium heat. 

Add chicken breasts, garlic and season with salt and pepper.  

Fry the chicken until cooked through. 

Remove from the pan and keep warm in the oven.

Add wine to the pan and let the volume reduce by half.

After reduced, add cream, Dijon, lemon zest and season with salt and pepper.

Simmer until it starts to thicken. 

Add mushrooms and simmer for another two minutes.  

Then add chicken. 

Serve over cooked linguine and top with slivered almonds.