It was scrumptious, and super easy to make. I just wanted to eat the mushroom sauce all by itself!
Dijon Chicken Linguine with Mushrooms (serves 4..we doubled this) from adapted from Rock Recipes
1 package linguine, cooked
4 boneless skinless chicken breasts
1 cup button mushrooms (the orig recipe calls for chanterelles)
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 (We used chicken broth b/c my mom doesn't like 'whiney' sauces)
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.
**We added aprox 2 tsp of Worcestershire sauce to the finished sauce to brighten it a bit, but this may be unnecessary if you use the white wine as the original recipe calls for.
I'll show you the gift I made for my mom tomorrow (yeah, like a kindergartner). Right now, my fingers are still recovering from my hot-glue burns!
|Gigi and Selah.|
Lots of love,