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  • Carla Camargo

    Dijon Chicken Linguine with Chanterelle Mushrooms and Toasted Almonds. Will have to try this with pasta OR veggies. #chicken #pasta #recipes

  • Nicole Cotton Englert

    Dijon Chicken Linguine with Chanterell Mushrooms & Toasted Almonds

  • Polly Peters

    Dijon Chicken Linguine with Chanterelle Mushrooms and Toasted Almonds (Pictured with button mushrooms) I have to admit that this is one of my all time favourite chicken and pasta recipes. I got it many years ago from a restaurant owner in downtown St. John's who was kind enough to share it with me because I had ordered it so many times. On the rare occasion that I cook only for myself, this is a likely candidate for my meal for one. Serves 4. 12 oz package fresh linguine, cooked 4 boneless skinless chicken breasts 1 cup chanterelle 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. Remove chicken from pan and hold in a warm oven. Add to the pan: 4 oz white wine 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.

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